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- Linguine with Puttanesca Sauce
- (Linguine con Salsa Puttanesca)
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- Ingredients:
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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
Directions:
Stir together all ingredients except linguine in a large bowl.
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.
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. Makes 4 main-course servings.
That's it!
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