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Posted October 25, 2004 by Nick Lindauer in Recipes
 
 

Salsa Puttanesca


1 tablespoon olive or canola oil
2 tablespoons finely minced garlic
2 cups diced Roma (plum) tomatoes
4 tablespoons capers
1/4 cup nicoise olives
Salt and freshly ground pepper
1. Heat the oil and garlic in a heavy medium-size saucepan.

2. Add the tomatoes, capers, and olives. Stir and heat just to simmering
over medium heat. Season with salt and pepper to taste.


Nick Lindauer

 
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