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Monday, 3 September 2007

Puttanesca Tomatoes

We have all done it - flicked through the magazines in the dentist or doctors waiting room and found a recipe that catches our eye.
There are those who dare to rip it right out of the magazine, not even taking the bit with the photo - just the recipe! Leaving the rest of us with just the tantalizing vision of something beautiful on the vandalized page. If you are a 'recipe ripper' - I hope you don't do it before I get there, because I'm already feeling stressed waiting to go to that chair!

I have an endless supply of scraps of paper in my bag, in case I have to scribble down the directions for what could be my next creative offering, rather than ruin the magazine for the next person.
My last dentist obviously agreed with me and provided specially printed cards and pens for the patients to write down the recipes. They even had a small table with a variety of cookbooks!

A few months back on one of my routine visits, I copied a recipe, knowing that it would be perfect for later in the summer when our tomatoes would be red, ripe and juicy. This is also my contribution to La Festa al Fresco 2007, being hosted by La Mia Cucina and Cream Puffs in Venice.

Chilli Plant 1317

Remember my chilli plant? Well here it is now and the chillies are turning red. They are certainly hot and fiery, as predicted, and added a certain zip to these tomatoes. I know I recently did roasted tomatoes, but these are completely different, crammed with delicious flavours.
I bet these would also be really good served in a pastry case, which has some pesto under the tomatoes.

Puttanesca Tomatoes
Adapted from an unknown magazine

1lb 2oz plum tomatoes, I used medium round ones as ours were ripe

2 cloves garlic
3 anchovy fillets
8 black olives
1 red chilli
Couple of spoons of olive oil

2 teaspoons capers
2 tablespoons Parmesan cheese

Finely chop the garlic, anchovies, olives, red chilli and mix together.
Slice tomatoes in half and spread in a single layer on a baking sheet.
Spoon the mixed chopped ingredients over each tomato and add a drop of olive oil on the top.
Roast in a medium oven for about 40 minutes.
Top with the capers and Parmesan cheese for the last 5 minutes.
Add salt and pepper to serve.

(Printable Recipe)

Puttanesca Tomatoes 1270 B


Anonymous said...

I'm the queen of a recipe clippings! This dish is gorgeous. Thanks for bringing it to the party!

Lis said...

Oh wow.. they look amazing!!

Thanks so much for joining in on the Festa =)


Marie Rayner said...

Oh Nic, those do look delicious! I'm a closet recipe ripper myself. You know the kind. I'm the one who sits quietly in the corner looking innocent while I TRY as hard as I can to rip a recipe I find that I like out of the magazine as quietly and un-obtrusively as possible!!! You can get alot of good recipes that way!

Valerie Harrison (bellini) said...

You always come up with the most amazing and interesting recipes on the planet!I work in a doctor's office and we have no rippers because I am happy to photocopy anything from a magazine or book in the office that is of interest. Wink..wink...

Patricia Scarpin said...

Nicisme, I want to go to your dentist, too! :)

These tomatoes look delicious, I'm gonna try them as soon I can!

Nic said...

Ivonne and Lis - I'm looking forward to the round-up, I bet there will be some great dishes!

Marie - go and sit on the naughty step and repeat 100 times 'I must not rip, I must not rip....' LOL!

Valli - I'm glad to hear you will photocopy articles, I wonder if ours will do that too?

Pat - I don't go to that dentist any more - it was a rather nice one in Tucson!

SteamyKitchen said...

Holy roasted tomatoes!

s'kat said...

I am totally smitten!

(although the doctor's offices that I visit tend to only have year-old People or Golf Magazines.)

Nic said...

Steamy and s'kat - thanks for popping by. I know what you mean about the golf mags, our doctors have a bunch of car ones.

Rosa's Yummy Yums said...

A great idea! Surely very tasty and pleasant...
Your last picture is wonderful!

Anonymous said...

oh nic, these have made my mouth water! i'll be trying them out!

Unknown said...

Is there a wine you would suggest to go with these tomatos? They look fabulous and I'll serve them at my next Ladies night in!

Nic said...

Hi Rosa - thank you!

Abby - hope you like them.

Fran - I am not really very good at recommending wine, but I think we had an Australian Shiraz Cabernet with it and that was lovely. Enjoy your ladies night!

K Allrich said...

These little gems look scrumptious! I will have to make them soon- while the tomatoes are flavorful.



Unknown said...

Thanks for the reply. I'm going to take the recipe with me to a local wine store, and see what they recommend. The ladies are on their way over, so I must finish preparing.

Thanks again!

Anonymous said...

i made these today, very good. i upped the amount of olives, capers and cheese. served around a salad of lettuce, rucula, palmito, artichoke hearts, red onion with olive oil and balsamic vinegar...a very good lunch!

Nic said...

Karina - Thank you.
Fran - Hope you had a super night with your friends!
Dhekkala - Thanks so much for your comments, glad you enjoyed them - your lunch sounded delicious!

M'nMs said...

Nice idea! Yumm..(minus the anchovy for me).
Just discovered your blog! Chillies and Chocolate - my two favourites too.

Nic said...

Thanks for visiting M&Ms! Good to see another chilli and chocolate lover!

Anonymous said...

As a newcomer to the world of anchovies (3 weeks in Italy this summer and a British husband who loves them convinced me to just concentrate and learn to love them), this looks amazing. We're most definitely going to make these. Great pictures. amy @

Nic said...

Hi there Amy!
3 weeks in Italy? Lucky You! I would love to eat my way across Italy.
You can cut the anchovies really small or even leave them off.

Chris said...

Wow... consider this recipe clipped from your blog! :)

I've made puttanesca pasta before, but this looks awesome.

ThreeTastes said...

I'm with Chris up there -- this is definitely in my recipe annals now! Wonderful photo!

Nic said...

Thanks Chris for visiting - and your Shrimp Puttanesca looks more than fantastic! My husband would love it.

Hi Threetastes - thanks so much for the lovely comments and for visiting!

Suganya said...

Where is your brag badge, Nic? Congrats on yr winning this month's DMBLGiT. I still remember yr raspberry covered chocolate pic :)

Nic said...

Thank you Suganya! I have my badge up now, I feel very proud! And congrats to you also - your photos are very interesting and quite stunning!