Rotelle With Provencal Tomato Sauce
Ingredients
2 ripe tomatoes
30 ml balsamic vinegar
60 ml olive oil
2 jarred bell
2 anchovy fillets
8 olives
1 clove garlic
4 gr thyme leaves
8 gr slivered basil leaves
150 gr rotelli pasta
Instructions
according to package directions. Drain and add the sauce, tossing to coat. Serve.