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Puttanesca Fresco Sauce

Last Updated by WMHT Web Editor on

Tomatoes | Puttanesca Fresco Sauce Chef Ric Orlando creates a Puttanesca Fresco Sauce with tomatoes from Black Horse Farms.

Whether fresca really means cold or raw doesn't really matter. In this case we mean that is an uncooked sauce and the sound of the word cruda is ruda. Just toss this room temperature sauce with freshly cooked hot pasta for a luscious celebration of summer tomatoes! 
(Or spoon over seared salmon, tuna or bluefish and finish for 5 minutes in the oven)

This is a nice recipe for using the ends of sliced tomatoes or real delicious tomatoes that may have a crack or bruise. Just cut of the defective part and dice the rest.

4 cups coarsely diced ripe tomatoes
 2 large cloves garlic, minced to a puree
 5 minced anchovies
 1/4 cups capers with some juice
 1/4 cups kalamata, gaeta, oil cured black olives, coarsely chopped
 Generous grinding of black pepper
 1/4 cup extra virgin olive oil
 1/4 cups chopped parsley

Toss well and let stand at room temperature for one hour before mixing with hot pasta of your choice.

- Chef Ric Orlando, New World Bistro Bar