Linguine with Puttanesca Sauce

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 4

Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

Ingredients:

1 lb beefsteak tomatoes, finely chopped

1/2 cup kalamata olives, pitted and chopped

2 tablespoons drained bottled capers, chopped

1/3 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

4 anchovy fillets, patted dry and finely chopped

3 garlic cloves, finely chopped

1/2 teaspoon dried hot red pepper flakes

2 tablespoons red-wine vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 lb dried linguine

Directions:

1. Stir together all ingredients except linguine in a large bowl.
2. Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
3. Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.

By RecipeOfHealth.com