Recipe courtesy of David Rocco

Sundried Tomato Anchovies and Capers

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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Ingredients

40 sundried tomatoes

20 anchovy fillets, halved

40 capers

5 basil leaves, torn

1/2 cup extra-virgin olive oil

1/2 teaspoon oregano, optional

Directions

  1. Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using.