Recipe of the Week : Linguini Puttanesca

Linguini Puttanesca
A friend of mine mentioned the other day that he wanted to create a phone app that allowed you to enter the contents of your fridge and the app would come up with a list of recipes that you can make given what you already have on hand. I feel like I am that app (my fridge though is The Wine and Cheese Place so at least the wine pairing always works) at least once a week as I look around the store trying to figure out what I can bring home to make a quick and tasty dinner for our family.   I decided to make a departure from my standard weekday dinners this week and make a puttanesca, simple as can be, just a bit of chopping and boiling water for the noodles, the results were favorable. Enjoy!

• 1 Can San Marzano Crushed Tomatoes 28oz   ***
• 1/2 cup Kalamata olives, pitted and chopped    ***
• 2 tablespoons drained bottled capers, chopped    ***
• 1/3 cup chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 4 anchovy fillets, patted dry and finely chopped      ***
• 3 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red pepper flakes*(optional not a big hit with my kids)
• 2 tablespoons sherry vinegar      ***
• 1/4 cup plus 2 tablespoons extra-virgin olive oil     ***
• 1 lb dried linguine      ***
• ½ Cup Grated Reggiano Parmesan Cheese    ***

 *** Available at The Wine and Cheese Place

Preparation:Simply combine all ingredients other than the linguine in a large bowl (large enough to add cooked pasta) and mix, once the pasta is boiled add hot pasta plus 1/3 cup pasta water to bowl and stir to coat. Season with salt and pepper to taste, and garnish with grated Parmesan.