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.

• 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)

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.

• This recipe makes 2 cups of sauce.