Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

　　

Ingredients

Makes 4 main-course servings

　　1 lb beefsteak tomatoes, finely chopped

　　1/2 cup Kalamata olives, pitted and chopped

　　2 tablespoons drained bottled capers, chopped

　　1/3 cup chopped fresh basil

　　1/2 cup chopped fresh flat-leaf parsley

　　4 anchovy fillets, patted dry and finely chopped

　　3 garlic cloves, finely chopped

　　1/2 teaspoon dried hot red pepper flakes

　　2 tablespoons red-wine vinegar

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1 lb dried linguine

　　

Step 1

Stir together all ingredients except linguine in a large bowl.

　　

Step 2

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.

　　

Step 3

Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.