Linguine Malafemmena

(Malafemmena means “lowly woman” style which is amusing as another very popular
spaghetti style is also named after women of the night –see Spaghetti_alla_Puttanesca.) The magical flavors of the Mediterranean are captured when olives, anchovies, and capers come together in this quick and simple Italian dish.

½ cup coarsely chopped black olives

2 Tablespoons drained Italian capers

4 Cloves finely diced garlic

4 chopped anchovy fillets

Crushed red pepper flakes

3 tablespoons extra virgin olive oil

16 ounces linguine

Quickly sauté black olives, crushed red pepper flakes, capers, garlic and chopped
anchovy fillets in a little good olive oil.
In a kettle of boiling salted water cook, the linguine until it is “al dente”; drain it reserving
a few tablespoons of the pasta water. In a bowl, toss the pasta for at least a minute with
the sautéed sauce and some of the pasta water. Garnish with a bit of chopped basil. Serve
extra crushed red pepper flakes on the table.