Puttanesca Tomato Salad with Fried Capers

Serve with Florentine Prosciutto Wrapped Chicken and Spinach Fettuccini with Gorgonzola Cream Sauce.


  • 1/2 cup extra virgin olive oil (EVOO)
  • 1 jar capote (large) capers, drained well and patted dry
  • 1 clove garlic, grated or finely chopped
  • 1 teaspoon anchovy paste
  • 6 plum tomatoes, sliced 1/2-inch thick
  • 1 small red onion or 1/2 medium, very thinly sliced
  • 1/2 cup coarsely chopped flat leaf parsley
  • A handful pitted good quality black olives
  • Salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes, for seasoning


Heat 1/4 cup EVOO in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2-2 minutes until golden, drain on paper towels.

Combine remaining 1/4 cup EVOO with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

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