Linguine with Puttanesca Sauce

Ingredients

• 1 pound dried linguine
• 1 pound beefsteak tomatoes
• 2 tablespoons bottled capers
• ½ cup fresh flat-leaf parsley
• 4 anchovy fillets
• 3 garlic cloves
• ½ cup Kalamata olives
• + 4 more ingredients
• • ½ teaspoon dried hot red pepper flakes
  • ¹/₃ cup fresh basil
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar

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 i...

View full recipe at Epicurious