Fettucine With Salsa Cruda

• 2 very ripe large tomatoes, seeded and finely chopped (see note below)
• 1/2 cup chopped imported green olives
• 2 tablespoons capers, chopped
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, peeled and finely chopped
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 4 anchovy fillets, chopped
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper to taste
• 3/4 pound fettucine or tagliatelle

1. Combine ingredients except pasta in a large bowl; set aside.
2. Bring a large pot of salted water to a boil.
3. Add the pasta and cook until al dente.
4. Toss the pasta with the sauce and add additional black pepper, if desired.
5. Serve immediately.

very, green olives, capers, lemon juice, garlic, fresh parsley, fresh mint, anchovy, extravirgin olive oil, freshly ground black pepper, tagliatelle

Taken from cooking.nytimes.com/recipes/3734 (may not work)