Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　3 medium vined ripened tomatoes, seeded and chopped

　　1 medium yellow bell pepper, chopped fine

　　2 garlic cloves, to taste, minced

　　1 cup coarsely grated mozzarella (about 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 (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini

　　3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

　　

Step 1

In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.

　　

Step 2

While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.

　　

Step 3

Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.