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1
Bring a large pot of water to a boil for the linguine.
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2
While the water is heating, place 2 tablespoons of olive oil in a large skillet, add the garlic and cook over low heat for 5 minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
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3
Increase heat to medium-high and cook for 10 minutes or until the tomatoes give off their juices and the sauce begins to thicken.
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4
Add the anchovies, capers, olives and red pepper flakes.
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5
Lower heat to medium and cook about 5 minutes longer.
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6
As soon as the water comes to a boil, add the linguine and cook it until it is al dente.
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7
Drain and place in a warm serving bowl.
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8
Add the basil, parsley and remaining teaspoon of olive oil to the sauce.
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9
Taste it and add a pinch of salt if necessary.
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10
Spoon the sauce over the pasta; toss it well and serve at once.
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11
Yields 4 servings.
