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grilled puttanesca

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grilled puttanesca

Karen Covey

photo credit: Cassandra Birocco

photo credit: 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

Puttanesca 
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

1. Soak skewers in water for 10 minutes. Preheat grill to medium-high heat.
2. 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.
3. 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.
4. 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.

Serves 4.


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