Categories: Pasta 
      Yield: 4 servings 
  
      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.