photo by Cassandra Birocco
Puttanesca is an Italian sauce usually served over a big bowl of pasta. While that's always a welcome option for our table, during grilling season we love to serve it over fresh fish (swordfish, tuna, and a thick white fish all work well). Grilling the vegetables adds an unexpected charred flavor to the sauce, making it a standout for whatever you choose to serve it on.
- 4 wooden skewers, for grilling
- 1 pint cherry tomatoes
- 2 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 small red onion, cut into 1-inch slices
- 2 cloves garlic, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons chopped capers, drained
- 20 pitted Kalamata olives, roughly chopped
- 2 tablespoons minced fresh flat-leaf Italian parsley
- Soak skewers in water for 10 minutes. Preheat grill to medium-high heat.
- Place tomatoes in a medium bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss to coat. Place tomatoes on skewers and set aside.
- Brush both sides of onion slices with remaining 1 tablespoon olive oil. Season with salt and pepper. Grill tomatoes and onion until lightly charred, 5-10 minutes, turning as they cook. Remove skewers and onions and allow to cool slightly.
- Remove tomatoes from skewers and roughly chop. Roughly chop onion and add both to a bowl (along with any juices from tomatoes). Add garlic, vinegar, capers, olives, and parsley. Toss to combine. Taste for seasoning and adjust as desired.