Linguine @ Puttanesca Sauce (Raw)

• 1 lb beefsteak tomato (finely chopped)
• 12 cup kalamata olive (pitted & chopped)
• 2 tablespoons capers (drained & chopped if large)
• 13 cup basil (fresh)
• 12 cup parsley (fresh flat leaf)
• 4 anchovy fillets (finely chopped)
• 3 garlic cloves (finely chopped)
• 12 teaspoon red pepper flakes (or more to taste)
• 2 tablespoons red wine vinegar
• 14 cup virgin olive oil (plus 2 more tablespoons)
• 1 lb linguine

1. Stir together all ingredients except linguine in a serving dish.
2. Cook linguine according to package instructions.
3. Drain in a colander reserving 1 cup of pasta water.
4. Add the HOT linguine to the sauce along with 1/3 cup of pasta water.
5. Add more water if necessary.
6. Season with salt and pepper.
7. Enjoy!

tomato, olive, capers, basil, parsley, anchovy, garlic, red pepper, red wine vinegar, virgin olive oil, linguine

Taken from www.food.com/recipe/linguine-puttanesca-sauce-raw-430839 (may not work)