Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Rotelle with Provencal Tomato Sauce

	Category	Pasta Recipes
	Views	213
	Ratings	0

Ingredients And Procedures

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.

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<h1>Rotelle with Provencal Tomato Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lg Ripe tomatoes, cut into <P>Small cubes 2 tb Balsamic vinegar <P>4 tb Olive oil <P>2 Jarred roasted red bell <P>Peppers, diced 1 tb Rinsed and drained capers <P>2 Anchovy fillets, rinsed and <P>Chopped (optional) 8 Olives, such as Kalamata, <P>Coarsely chopped 1 md Clove garlic, peeled and <P>Forced through a press 2 ts Fresh thyme leaves <P>1/4 c Slivered fresh basil leaves <P>1/4 ts Salt <P>Freshly ground black pepper To taste 3/4 lb Rotelli pasta (about 4 cups) <P>1. Combine the tomatoes, vinegar, olive oil, bell peppers, capers, <P>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 <P>according to package directions. Drain and add the sauce, tossing to coat. Serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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