Rotelle With Provencal Tomato Sauce

This Rotelle with Provencal Tomato Sauce is a quick, vibrant vegetarian meal that captures the essence of the French Riviera. The sauce bursts with fresh flavors: juicy ripe tomatoes, sweet roasted red peppers, and aromatic herbs like thyme and basil. Briny capers and olives add a delightful salty contrast, while a touch of balsamic vinegar brightens the whole dish. The small wheel-shaped pasta, rotelle, holds the chunky sauce perfectly in its center. It's an easy, no-cook sauce that comes together in minutes, making it ideal for busy weeknights or warm summer dinners. Serve it immediately for the best texture, garnished with fresh basil leaves for a pop of color and freshness.

Cooking Method: Boiling, Roasting

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 450

Dietary: Vegan

Description

This Rotelle with Provencal Tomato Sauce is a quick, vibrant vegetarian meal that captures the essence of the French Riviera. The sauce bursts with fresh flavors: juicy ripe tomatoes, sweet roasted red peppers, and aromatic herbs like thyme and basil. Briny capers and olives add a delightful salty contrast, while a touch of balsamic vinegar brightens the whole dish. The small wheel-shaped pasta, rotelle, holds the chunky sauce perfectly in its center. It's an easy, no-cook sauce that comes together in minutes, making it ideal for busy weeknights or warm summer dinners. Serve it immediately for the best texture, garnished with fresh basil leaves for a pop of color and freshness.

Ingredients

Ripe tomatoes, cut into small cubes
Balsamic vinegar
Olive oil
Jarred roasted red bell peppers, diced
Rinsed and drained capers
Anchovy fillets, rinsed and chopped (optional)
Olives, such as Kalamata, coarsely chopped
Clove garlic, peeled and forced through a press
Fresh thyme leaves
Slivered fresh basil leaves
Salt
Black pepper
Rotelli pasta (about 4 cups)

Directions

1
In a large mixing bowl, combine the diced tomatoes, balsamic vinegar, olive oil, diced roasted red bell peppers, capers, chopped anchovies (if using), chopped olives, pressed garlic, thyme leaves, slivered basil, salt, and several grindings of black pepper.
2
Stir the mixture gently to combine all ingredients and let it marinate at room temperature while you cook the pasta.
3
Bring a large pot of salted water to a boil over high heat.
4
Add the rotelle pasta to the boiling water and cook according to package directions until al dente.
5
Drain the pasta well, ensuring you do not rinse it, to help the sauce adhere.
6
Add the hot drained pasta directly to the bowl with the tomato sauce mixture.
7
Toss thoroughly until the pasta is evenly coated with the sauce and ingredients.
8
Serve immediately while warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 2.5g13%
Cholesterol 5mg2%
Sodium 450mg19%
Total Carbohydrate 65g22%
Dietary Fiber 4g16%
Sugars 8g
Protein 12g24%

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

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