Linguine With Fresh Puttanesca Sauce

Chabear01's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb beefsteak tomato , finely chopped
• ½ cup kalamata olive , pitted and chopped
• 2 tablespoons drained bottled capers , chopped
• 1⁄3; cup chopped fresh basil
• ½ cup chopped fresh flat-leaf parsley
• 4 anchovy fillets , patted dry and finely chopped
• 3 garlic cloves , finely chopped
• ½ teaspoon hot red pepper flakes
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 lb dried linguine

Directions:

1. Stir together all ingredients except linguine in a large bowl.
2. Cook linguine.
3. Reserving 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.

Reviews

[Picholine]

A simple dish that is wonderfully fresh tasting and bursting with flavor. I used vine-ripened tomatoes and omitted the parsley, so I upped the basil. I didn't need to add the cooking water because there was plenty of liquid in the sauce.

[iris5555]

I made a few changes to the recipe--first cut a few cloves of garlic in half and let them sit in the olive oil for awhile. I didn't add vinegar but did add fresh oregano rather than basil. Thought the result was very tasty and so quick and easy.