Rotelle With Provencal Tomato Sauce

This light and refreshing pasta dish captures the essence of Southern French cuisine with a vibrant, no-cook tomato sauce. Ripe tomatoes are combined with sun-dried roasted red peppers, briny capers, and tangy Kalamata olives to create a complex flavor profile that is both savory and sweet. A hint of balsamic vinegar adds depth, while fresh thyme and basil provide aromatic brightness. The small, wheel-shaped rotelle pasta holds the chunky sauce beautifully, making every bite satisfying. Perfect for a quick weeknight dinner or a summer lunch, this vegan-friendly recipe requires minimal effort but delivers maximum flavor. Serve it fresh and enjoy the simple elegance of Mediterranean ingredients coming together on your plate.

Cooking Method: Boiling, Roasting

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 9.0

Description

This light and refreshing pasta dish captures the essence of Southern French cuisine with a vibrant, no-cook tomato sauce. Ripe tomatoes are combined with sun-dried roasted red peppers, briny capers, and tangy Kalamata olives to create a complex flavor profile that is both savory and sweet. A hint of balsamic vinegar adds depth, while fresh thyme and basil provide aromatic brightness. The small, wheel-shaped rotelle pasta holds the chunky sauce beautifully, making every bite satisfying. Perfect for a quick weeknight dinner or a summer lunch, this vegan-friendly recipe requires minimal effort but delivers maximum flavor. Serve it fresh and enjoy the simple elegance of Mediterranean ingredients coming together on your plate.

Ingredients

2 lg Ripe tomatoes, cut into small cubes
2 tbsp Balsamic vinegar
4 tbsp Olive oil
2 jars Roasted red bell peppers, diced
1 tbsp Rinsed and drained capers
2 fillets Anchovy fillets, rinsed and chopped (optional)
8 whole Olives, such as Kalamata, coarsely chopped
1 md Clove garlic, peeled and forced through a press
2 tsp Fresh thyme leaves
1/4 cup Slivered fresh basil leaves
1/4 tsp Salt
0 to taste Freshly ground black pepper
3/4 lb Rotelli pasta (about 4 cups)

Directions

1
In a large mixing bowl, combine the cubed tomatoes, balsamic vinegar, olive oil, diced roasted red bell peppers, rinsed capers, chopped anchovy fillets (if using), coarsely chopped olives, pressed garlic, fresh thyme leaves, slivered basil, salt, and several grindings of black pepper.
2
Stir the mixture gently to combine all ingredients. Cover and let the sauce marinate at room temperature while you cook the pasta, allowing the flavors to meld.
3
Bring a large pot of salted water to a rolling boil. Add the rotelle pasta and cook according to the package directions until al dente.
4
Drain the pasta well, reserving a small splash of pasta water if needed for moisture.
5
Add the drained pasta to the bowl with the marinated tomato sauce. Toss thoroughly to coat the pasta evenly with the sauce and ingredients.
6
Serve immediately while fresh.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 9.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a strictly vegan version, omit the anchovy fillets. You can add a pinch of salt or a dash of soy sauce to replicate the umami depth if desired.

This sauce is best served fresh and uncooked. Do not simmer the tomato mixture, as the goal is to preserve the bright, fresh flavors of the ingredients.

If using very juicy tomatoes, you may want to drain them slightly before mixing to prevent the sauce from becoming too watery.

Storage: This dish is best eaten immediately. Leftovers can be stored in the refrigerator for up to 2 days, but the texture of the pasta and tomatoes may soften.

Keywords: provencal, tomato sauce, rotelle, pasta, vegan, french cuisine, no-cook sauce, summer dinner, quick meal, healthy, mediterranean, olive oil, basil, thyme, capers, anchovies, roasted peppers, light meal, easy recipe, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/rotelle-with-provencal-tomato-sauce-2/