pasta-with-uncooked-tomato-and-olive-sauce-10129.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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 Ni\u00e7oise 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Olive",
        "Pasta",
        "Tomato",
        "Vegetarian",
        "Quick & Easy",
        "Mozzarella",
        "Summer",
        "Gourmet"
    ],
    "title": "Pasta with Uncooked Tomato and Olive Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/pasta-with-uncooked-tomato-and-olive-sauce-10129"
}