This recipe may be reproduced with the following credit:
 SILVIA BIANCO (www.chefsilvia.com)

Linguine in a Putanesca Sauce

Makes 4 servings

1 pound linguine
2 to 3 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
2 anchovy fillets, chopped
1 medium clove garlic, minced
1 to 2 tablespoons dry red wine
1 can crushed tomatoes
2 tablespoons kalamata olives, pitted
1 tablespoon capers, drained
Salt and freshly ground black pepper to taste
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Cook the pasta according to package directions in a large pot of boiling, salted water.
In the meantime put the olive oil, red pepper flakes, and anchovies in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking.

Sauté the garlic for a few seconds, until it begins to turn golden, then add the wine and cook for a few seconds more. Add the crushed tomatoes, lower the heat to medium/low and simmer for about 25 minutes or until the raw tomato taste is gone, Add the olives, and capers and cook for a few more minutes to infuse the flavors. Remove from the heat.

To serve, drain the pasta and toss it in a large serving bowl with half of the sauce. Put the pasta on individual serving plates, and top each with the a bit more sauce. Sprinkle with the fresh parsley.