2 lg Ripe tomatoes, cut into
Small cubes
2 tb Balsamic vinegar
4 tb Olive oil
2    Jarred roasted red bell
Peppers, diced
1 tb Rinsed and drained capers
2    Anchovy fillets, rinsed and
Chopped (optional)
8    Olives, such as Kalamata,
Coarsely chopped
1 md Clove garlic, peeled and
Forced through a press
2 ts Fresh thyme leaves
1/4 c  Slivered fresh basil leaves
1/4 ts Salt
Freshly ground black pepper
To taste
3/4 lb Rotelli pasta (about 4 cups)

1. Combine the tomatoes, vinegar, olive oil, bell peppers, capers,
anchovies, olives, garlic, thyme, basil, salt and several grindings black
pepper. Marinate while cooking the pasta. 2. Bring a large pot of water to
the boil, add the pasta and cook according to package directions. Drain and
add the sauce, tossing to coat. Serve.