Puttanesca tomato salad with fried capers

Fry the capers before adding them to the salad.

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy
120ml extra-virgin olive oil
1 jar capote (large) capers, drained well and patted dry
1 clove garlic, grated or finely chopped
1 tsp anchovy paste
6 plum tomatoes, sliced 1cm thick
1 small red onion or 1/2 medium, very thinly sliced
Handful coarsely chopped flat-leaf parsley
A handful pitted good quality black olives
Salt and freshly ground black pepper
1 tsp red pepper flakes, for seasoning
1) Heat 60ml of the oil in small pan over a medium-high heat. Add the capers very carefully; they will spatter. Fry the capers for 1 1/2 to 2 minutes until golden, then drain on pieces of paper kitchen roll.

2) Combine the remaining 60ml of olive oil with the garlic and the anchovy paste. Add the tomatoes, onion, parsley and olives. Season with chilli flakes and salt and pepper. Garnish with the capers and serve.

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