Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
3 medium vined ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup coarsely grated mozzarella (about 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 (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
Preparation
Step 1
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.
Step 2
While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
Step 3
Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.
