Linguine With Fresh Puttanesca Sauce

Ingredients

• 1 lb beefsteak tomato, finely chopped
• 1/2 cup kalamata olive, 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 hot red pepper flakes
• 2 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1 lb dried linguine

Directions

1. 1

   Stir together all ingredients except linguine in a large bowl.

2. 2

   Cook linguine.

3. 3

   Reserving 1 cup cooking water and drain linguine in a colander.

4. 4

   Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.

5. 5

   Season with salt and pepper.