LINGUINE WITH PUTTANESCA SAUCE
Makes 4 main course servings.

1 	14 oz can diced tomatos, drained
1/2 c	Kalamata olives, rinsed, pitted and chopped
2 tbs	rinsed and drained bottled capers, chopped
1/3 c	chopped fresh basil or 3 tsp dried
1/2 c	chopped fresh flat-leaf parsley, optional
4	anchovy fillets, patted dry and finely chopped or 2 tsp anchovy paste
3	garlic cloves, finely chopped
1/2 tsp	dried hot red pepper flakes
2 tbs	red-wine vinegar or red wine
1/3 c	extra-virgin olive oil
1 lb	linguine

Coarsley chop olives and capers in a food processor with a bit of oil.

Sautee the garlic, anchovies and red peper flakes briefly in 2 tbs olive oil.
Add the chopped olives and capers and the drained tomatos (and dried
baseil, if using) and simmer for a few minutes.

Move mixture to a bowl, add red-wine vinegar and remaining olive
oil and let stand 30 minutes. 

Cook linguine in 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.