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Categories:
tomato olive capers basil parsley anchovy garlic red pepper red wine vinegar virgin olive oil linguine
Viewed: 11 - Published at: 3 months agoIngredients
- 1 lb beefsteak tomato (finely chopped)
- 12 cup kalamata olive (pitted & chopped)
- 2 tablespoons capers (drained & chopped if large)
- 13 cup basil (fresh)
- 12 cup parsley (fresh flat leaf)
- 4 anchovy fillets (finely chopped)
- 3 garlic cloves (finely chopped)
- 12 teaspoon red pepper flakes (or more to taste)
- 2 tablespoons red wine vinegar
- 14 cup virgin olive oil (plus 2 more tablespoons)
- 1 lb linguine
Method
- Stir together all ingredients except linguine in a serving dish.
- Cook linguine according to package instructions.
- Drain in a colander reserving 1 cup of pasta water.
- Add the HOT linguine to the sauce along with 1/3 cup of pasta water.
- Add more water if necessary.
- Season with salt and pepper.
- Enjoy!
