Puttanesca Tomato Salad with Fried Capers (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
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.
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.
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