Chunky puttanesca crostini

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
1 loaf crusty bread, thinly sliced
60ml extra-virgin olive oil
6 to 8 large Italian anchovy fillets
4 cloves garlic, chopped
1 tsp crushed red pepper flakes
2 punnets grape tomatoes
4 tbsp capers, drained
50g chopped pitted oil cured olives
40g chopped flat-leaf parsley
1) Heat the oven to 160C/Gas 3. Arrange the bread on baking sheets in a single layer. toast in the oven until evenly golden, 12 minutes. Remove from the oven and set aside.

2) Heat the olive oil in a skillet with tight fitting lid over medium to medium-high heat. Add the anchovies and stir to melt into the oil. When they are broken up and melted, stir in the garlic, red pepper flakes, tomatoes, capers and olives and cover the pan.

3) Cook 7 to 8 minutes more to burst the tomatoes, then uncover. Mash any stray tomatoes with a potato masher or wooden spoon and fold in the parsley. Transfer the sauce to a serving bowl and serve with the toasts.

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