STEAK PUTTENESCA
Steak any cut you prefer.
Grill the steak to desired doneness.
SAUCE
1/4 c. extra virgin olive oil
3 cloves of garlic, left whole
1 tsp. anchovie paste or 2 fillets
1. pt. cherry tomatoes, cut in half
1 Tbsp. caper
3/4 c. pitted olives, gaeta or kalamata
basil
zest of one lemon
Heat oil in large pan. Brown garlic. Add anchovies & cook until they are melted into the hot oil. Add tomatoes, salt & pepper. Cook the tomatoes until they begin to breakdown. Add capers, olives & basil. Cook for another 5 minutes.
Spoon the sauce over the meat. Garnish with more chopped basil & lemon zest. Serve
*Diva Note* Be careful of the amount of salt you use. They olives & capers are already salty. PLUS you can use this sauce for pasta as well. You can substitute the cherry tomatoes for canned whole tomatoes for a saucier sauce. Does that make sense?
Puttenesca Sauce
This looks so flavorful! Yummy!!
Thanks Natalie. Every time I look at the photos I get hungry. I hope you try the recipe.
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