Linguine With Fresh Puttanesca Sauce Recipe #68642
This is an adopted recipe. Will make any revisions if needed when I make this up.
Great easy no cook pasta sauce for the summer when tomatoes are at their peak
by Chabear01
30 min | 15 min prep
SERVES 4
- 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
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- 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.
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5 stars