Linguine With Fresh Puttanesca Sauce

Name: Linguine With Fresh Puttanesca Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb beefsteak tomato, finely chopped; 1/2 cup kalamata olive, 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 hot red pepper flakes; 2 tablespoons red wine vinegar; 6 tablespoons extra virgin olive oil; 1 lb dried linguine

(3)

Recipe by Chabear01

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

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb beefsteak tomato, finely chopped
¹⁄₂

cup kalamata olive, 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 hot red pepper flakes
2

tablespoons red wine vinegar
6

tablespoons extra virgin olive oil
1

lb dried linguine

DIRECTIONS

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