- 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
- 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.
- While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
- Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.