Linguine Puttanesca

Directions

1. 1
   Bring a large pot of water to a boil for the linguine.
2. 2
   While the water is heating, place 2 tablespoons of olive oil in a large skillet, add the garlic and cook over low heat for 5 minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
3. 3
   Increase heat to medium-high and cook for 10 minutes or until the tomatoes give off their juices and the sauce begins to thicken.
4. 4
   Add the anchovies, capers, olives and red pepper flakes.
5. 5
   Lower heat to medium and cook about 5 minutes longer.
6. 6
   As soon as the water comes to a boil, add the linguine and cook it until it is al dente.
7. 7
   Drain and place in a warm serving bowl.
8. 8
   Add the basil, parsley and remaining teaspoon of olive oil to the sauce.
9. 9
   Taste it and add a pinch of salt if necessary.
10. 10
    Spoon the sauce over the pasta; toss it well and serve at once.
11. 11
    Yields 4 servings.