Linguine With Fresh Puttanesca Sauce - cooking recipe

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

Preparation

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.