Linguine and Puttanesca Sauce

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

Instructions

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.
3. Reserve 1 cup cooking water and drain linguine in a colander.
4. Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
5. Season with salt and pepper.

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