LINGUINE WITH PUTTANESCA SAUCE

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Linguine with Puttanesca Sauce image

Categories     Olive     Pasta     Tomato     Quick & Easy     Mother's Day     Spring     Summer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

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

Steps:

  • Stir together all ingredients except linguine in a large bowl.
  • 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.
  • 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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