Linguine With Fresh Puttanesca Sauce

• 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

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.

beefsteak tomato, kalamata olive, capers, fresh basil, parsley, anchovy, garlic, hot red pepper, red wine vinegar, extra virgin olive oil, linguine

Taken from www.food.com/recipe/linguine-with-fresh-puttanesca-sauce-68642 (may not work)