Puttanesca Tomato Salad with Fried Capers

2015-02-21
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 jar capote (large) capers, drained well and patted dry
  • 1 clove garlic, grated or finely chopped
  • 1 teaspoon anchovy paste
  • 6 plum tomatoes, sliced 1/2-inch thick
  • 1 small red onion or 1/2 medium, very thinly sliced
  • 1/2 cup coarsely chopped flat-leaf parsley
  • A handful pitted good quality black olives
  • Salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes, for seasoning

Method

Step 1

Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.

Step 2

Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *