Linguine with Uncooked Puttanesca Sauce

Name: Linguine with Uncooked Puttanesca Sauce
Ingredients: 500 g red-ripe tomatoes, finely chopped; 125 ml (1/2 cup) Kalamata olives, pitted and chopped; 30 ml (2 tablespoons) capers, chopped; 83 ml (1/3 cup) fresh flat-leaved parsley, chopped; 125 ml (1/2 cup) fresh basil, chopped; 4 anchovy fillets, soaked in milk for 10 minutes, patted dry and finely chopped; 3 garlic cloves, finely chopped; 1 red chillie, finely chopped; 15 ml (1 tablespoon) red wine vinegar; 60 ml (4 tablespoons) olive oil; salt and pepper to taste; 500 g linguine

Published 24 January 2025

Method

Stir together all the ingredients except the linguine in a large bowl.
Cook the linguine in lots of salted water until al dente. Drain the linguine and reserve 1/3 cup of the pasta cooking water.
Toss the hot linguine with the sauce and the pasta cooking water and serve at once.