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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Dinner in Florence

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Puttanesca Tomato Salad with Fried Capers

Total:: 15 min
Prep:: 10 min
Cook:: 5 min

Yield:: 6 servings

Level:: Easy

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.

My Private Notes

Name: Puttanesca Tomato Salad with Fried Capers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
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