Total Calories: 533
1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the garlic and the crushed red pepper. Cook until the garlic is golden, about 2 minutes.
2 Add the tomatoes and a pinch of salt. Bring to a simmer and cook 15 to 20 minutes or until the sauce is thickened.
3 Add the anchovies, olives, and capers and simmer 2 to 3 minutes more. Stir in the parsley.
4 Bring at least 4 quarts of water to a boil in a large pot. Add the linguine and salt to taste. Gently push the pasta down until it is completely covered with water. Cook, stirring frequently, until the pasta al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
5 Add the pasta to the skillet with the sauce. Toss 1 minute over high heat, adding a little of the cooking water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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