Puttanesca Bruschetta
Easy appetizer or quick lunch bite, puttanesca bruschetta comes together very quickly. A classic and fresh recipe of tomatoes, basil, garlic and olive oil. Serve on crusty bread warm or toss with pasta or zoodles.
Ingredients
- 8-10 Campari tomatoes, quartered
- 3 tbs chopped basil
- 4-5 crushed cloves of garlic
- a few grindings of salt
- 2 tbs of EVOO
- dash of chili flakes (optional)
Instructions
Combine all the ingredients and let them sit on the counter or in the refrigerator for at least 30 minutes or several hours. Give them a stir once in a while if you can. Pour into a hot pan and cook on medium-high heat until the sauce reduces and is thick and rich.
Notes
- This recipe makes 2 cups of sauce.
