Ingredients
1
lb beefsteak tomatoes, finely chopped
1/2
cup Kalamata olives, pitted and chopped
2
tbsp 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
tsp dried hot red pepper flakes
1/4
cup plus 2 tbsp extra-virgin olive oil
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.
