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 untilal dente. Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well. Serves 2. Gourmet July 1995 Per serving: 401 Calories (kcal); 41g Total Fat; (88% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.