Capers: How to cook with them

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Capers: How to cook with them

Featured as a classic ingredient in puttanesca pasta sauce, capers add an intensely salty and tangy flavor that also goes well with seafood and salads.
Ultimately Easy Puttanesca Sauce

Notes: This is my speedy version of the classic Italian pasta sauce. Serve it over any pasta you like, and be sure to top it with gobs of Parmesan cheese. Some puttanescas are spicy; this one is mild. Feel free to crank the heat with more red pepper flakes.
Start to finish: 25 minutes
Servings: 6


Ingredients:


½ pound bacon, cut into small pieces
2 anchovy fillets
4 cloves garlic, minced
1 large yellow onion, diced
1 large red bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup Kalamata olives, pitted and chopped
1 tablespoon chopped capers
28-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
¼ cup grated Parmesan cheese
Salt and ground black pepper

Method:


In a large saucepan over medium-high, combine the bacon, anchovies, garlic, onion, both bell peppers, oregano, basil, thyme and red pepper flakes. Saute until the bacon is cooked and the onion is tender, about 10 minutes.
Add the olives, capers and tomatoes, then bring to a simmer. Stir in the balsamic vinegar and Parmesan, then season with salt and pepper.

Capers: How to cook with them

SPF
Featured as a classic ingredient in puttanesca pasta sauce, capers add an intensely salty and tangy flavor that also goes well with seafood and salads.
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