Pasta with Fresh Tomato and Olive Sauce
Pasta tossed with a fresh Mediterranean tomato and Niçoise 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 ground black 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 dish servings.