Pasta tossed with a fresh Italian tomato
and nicoise olive sauce.
Pasta with Fresh
Tomato and Olive Sauce
3 large vine-ripened tomatoes, seeded and
chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted
and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley,
and mint leaves
- In a large bowl combine tomatoes, bell
pepper, garlic mozzarella, olives, oil, vinegar, and salt and
pepper to taste and let sauce stand 30 minutes.
- While sauce is standing, in a 6-quart
kettle bring 5 quarts water to a boil. Add salt just before adding
the pasta and cook until al dente.
- Drain pasta well; do not rinse. Toss hot
pasta with the tomato sauce. Add herbs and toss well.
Makes 2 main-course servings.
