LINGUINE WITH PUTTANESCA SAUCE
30 min -1 Main Ingredient: Linguine Cuisine: ItalianPreparing: 15 minCooking: 15 min
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 (bonus points if you use squid ink pasta)
Nutrition Factsper serving of Makes 4 main-course servings.
Step 1Heat a tbsp of olive oil in a pan.
Step 2Sautee the garlic.
Step 3Add all the other ingredients except linguine in a large bowl.
Step 4Cook 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.
Step 5Add hot linguine and 1/3 cup pasta cooking water to the sauce and toss to coat, adding more water if necessary.
Step 6Season with salt and pepper.