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.