Linguine with No-Cook Puttanesca Sauce

• 2 package refrigerated linguine
• 6 medium tomatoes
• 1/2 c. salad olives or coarsely chopped pimento-stuffed olives
• 3 tbsp. capers
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1 clove crushed with garlic press
• 1 c. loosely packed fresh basil leaves

1. Prepare linguine in boiling salted water as label directs.
2. Meanwhile, in large bowl, stir tomatoes with remaining ingredients except basil.
3. Drain linguine.
4. Add linguine and basil to tomato mixture; toss well.

linguine, tomatoes, salad olives, capers, extravirgin olive oil, balsamic vinegar, sugar, salt, ground red pepper, garlic, basil

Taken from www.delish.com/recipefinder/linguine-cook-puttanesca-sauce-2512 (may not work)