Linguine Puttanesca

• 3 Tbsp. extra-virgin olive oil
• 4 cloves garlic, sliced thin
• 2 lb. ripe plum tomatoes, chopped fine or 1 (35 oz.) can plum tomatoes, drained and chopped fine
• 8 anchovy fillets, chopped
• 1 1/2 Tbsp. capers
• 12 black Italian or Greek olives, pitted and chopped
• hot red pepper flakes to taste
• 1 lb. linguine
• 2 Tbsp. minced fresh basil
• 1 Tbsp. minced flat parsley
• salt to taste

1. Bring a large pot of water to a boil for the linguine.
2. While the water is heating, place 2 tablespoons of olive oil in a large skillet, add the garlic and cook over low heat for 5 minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
3. Increase heat to medium-high and cook for 10 minutes or until the tomatoes give off their juices and the sauce begins to thicken.
4. Add the anchovies, capers, olives and red pepper flakes.
5. Lower heat to medium and cook about 5 minutes longer.
6. As soon as the water comes to a boil, add the linguine and cook it until it is al dente.
7. Drain and place in a warm serving bowl.
8. Add the basil, parsley and remaining teaspoon of olive oil to the sauce.
9. Taste it and add a pinch of salt if necessary.
10. Spoon the sauce over the pasta; toss it well and serve at once.
11. Yields 4 servings.

extravirgin olive oil, garlic, tomatoes, anchovy, capers, black italian, hot red pepper, linguine, fresh basil, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230509 (may not work)