Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
The deconstructed ingredients of Puttanesca sauce become the basis for a briny salsa sauce perfect for fish, grilled sausages and grilled bread.
  • I cup chopped tomatoes (cherry tomatoes are especially good)
  • ¼ cup pitted Kalamata olives coarsely chopped
  • 2 tsp. rinsed and drained capers
  • 2 anchovy fillets chopped
  • 4 tsp. extra-virgin olive oil
  • 1med garlic clove minced
  • Pinch crushed red pepper flakes
  • pinch granulated sugar
  • 2 tbs. coarsely chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste
  1. Combine the tomatoes, olives, capers and anchovy fillets in a medium bowl.
  2. Heat 2 tsp. oil in a ten inch skillet over medium heat.
  3. Add the garlic and cook stirring just until fragrant - about 10-15 seconds
  4. Add the salt and pepper, red pepper flakes and sugar and saute for about 5 seconds.
  5. Stir in the tomato mixture.
  6. Remove from the heat and stir in the fresh basil.
  7. Can be refrigerated for up to 3 days
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2818