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

 
The Original Hot Sauce Blog