---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROTELLE WITH PROVENCAL TOMATO SAUCE
  Categories: Pasta
       Yield: 4 servings
  
       2 lg Ripe tomatoes, cut into
            Small cubes
       2 tb Balsamic vinegar
       4 tb Olive oil
       2    Jarred roasted red bell
            Peppers, diced
       1 tb Rinsed and drained capers
       2    Anchovy fillets, rinsed and
            Chopped (optional)
       8    Olives, such as Kalamata,
            Coarsely chopped
       1 md Clove garlic, peeled and
            Forced through a press
       2 ts Fresh thyme leaves
     1/4 c  Slivered fresh basil leaves
     1/4 ts Salt
            Freshly ground black pepper
            To taste
     3/4 lb Rotelli pasta (about 4 cups)
  
   1. Combine the tomatoes, vinegar, olive oil, bell
   peppers, capers, anchovies, olives, garlic, thyme,
   basil, salt and several grindings black pepper.
   Marinate while cooking the pasta. 2. Bring a large pot
   of water to the boil, add the pasta and cook according
   to package directions.  Drain and add the sauce,
   tossing to coat.  Serve.
  
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