Photo: Puttanesca Tomato Salad with Fried Capers Recipe
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
Directions
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.
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.
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By stillwaters_117...
atlanta, GA
on May 18, 2012
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I was, again, disappointed by a Rachael Ray recipe. in this case i found the parsley too much, tough if you coarsely chopped it. the anchovy paste does NOT mix well with olive (or any oil, therefore is rather in clumps. if that is used it should be whipped into a liquid, as lemon juice, and then it will be ok. using paste tomatoes, which have less flavor, would be enhanced by lemon juice. the fried capers are very good, but why use "evoo" for that (unless it's your schtick, when canola oil is cheaper, and healthier. a poor recipe.
By hharrison.mk_12...
Elkland, 65
on August 11, 2010
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This is so good and I was worried about the anchovy paste, but you can't even taste it.
By loise49_8687419
okeechobee, HI
on December 05, 2009
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Used anchovy filets with no harm done! Have served X's 3 to rave reviews.
Lois Okeechobee, Fl.
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