I just love the flavors of puttanesca!
Can't wait to try this one of Rachel Ray's (I re-wrote the directions).
Lee
Tomato Puttanesca Salad (Rachel Ray)
Salad ingredients:
4 vine ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin of flat filets), chopped
1 garlic clove, chopped
1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped
Extra-virgin olive oil, for drizzling
Chiffonade 12 to 15 fresh basil leaves (pile the leaves, roll into a log and thinly slice)
Salt and black pepper
Combine salad ingredients in a bowl.
Drizzle extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
Add basil, salt and pepper, toss again and adjust seasonings, to your taste.
Can't wait to try this one of Rachel Ray's (I re-wrote the directions).
Lee
Tomato Puttanesca Salad (Rachel Ray)
Salad ingredients:
4 vine ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin of flat filets), chopped
1 garlic clove, chopped
1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped
Extra-virgin olive oil, for drizzling
Chiffonade 12 to 15 fresh basil leaves (pile the leaves, roll into a log and thinly slice)
Salt and black pepper
Combine salad ingredients in a bowl.
Drizzle extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
Add basil, salt and pepper, toss again and adjust seasonings, to your taste.
