Pasta with Fresh Tomato and Olive Sauce

Pasta tossed with a fresh Mediterranean tomato and Niçoise olive sauce.

Recipe Ingredients:

3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (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 or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

Cooking Directions:

1. In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and ground black pepper to taste and let sauce stand 30 minutes.
2. While sauce is standing, in a 6-quart kettle bring 5 quarts water to a boil. Add salt just before adding the pasta and cook until al dente.
3. Drain pasta well; do not rinse. Toss hot pasta with the tomato sauce. Add herbs and toss well.

Makes 2 main dish servings.