Linguini With Oven-Dried Tomatoes, Grapes and Anchovies

• 1 pound linguini
• 4 medium-size cloves garlic, peeled and minced
• 6 anchovy fillets, cut across into thin strips
• 2 cups rosemary-orange oven-dried tomatoes (see recipe), quartered
• 3/4 cup oven-dried grapes (see recipe)
• 1/2 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper to taste

1. Bring a large pot of lightly salted water to a boil.
2. Add the linguini and cook until al dente, about 10 minutes.
3. Drain and place in a large bowl.
4. Add the garlic, anchovies, dried tomatoes, dried grapes and red pepper and toss well.
5. Add the olive oil and salt and pepper to taste and toss.
6. Divide among 4 plates and serve.

linguini, garlic, anchovy, rosemaryorange oven, grapes, red pepper, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/10122 (may not work)