Raw Putanesca
1 ¼ lb diced, heirloom tomatoes or ripe Roma tomatoes
3 tablespoons of finely diced, red onions
3 cloves of finely chopped, garlic
¼ lb of pitted kalamata olives, halved
2 tablespoons of capers, in brine, rinsed
4 ounces of extra virgin olive oil
1 ounce of white wine vinegar
¼ teaspoon of red pepper flakes
4 anchovy fillets, chopped
1 teaspoon of pecorino romano cheese
¼ teaspoon of salt
1lb of spaghetti or your favorite cut of pasta
Combine all ingredients together (except spaghetti) and gently toss. Salt and pepper to taste.
Refrigerate for a minimum of 2 hours.
Toss with cooked spaghetti.