Putanesca Salsa W/ Pecorino Pitas Recipe

Name: Putanesca Salsa W/ Pecorino Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Putanesca Salsa; 2 cups chopped, seeded, charred tomato or drained fire roasted canned; 1/2 cup 1/2 cup rinsed salt brined capers; 1/2 cup 1/2 cup olive oil (or less); 2 cloves minced garlic (or more); 1 anchovy filet (or more); 1 teaspoon more red pepper flakes (or more); 1 cup chopped pitted olives, kalamata or other falvorful olives, mix of green & black esp nice NO CANNED BLACK OLIVES; 1/2 cup diced red onion; 1/4 cup red wine vinegar; 1/2 cup chopped Italian Parsley (sorry Amanda); 1 teaspoon finely grated lemon zest; salt & pepper to taste; Pecorino Pitas; 1/2 cup grated pecorino cheese; 1/4 cup olive oil; 1 1/2 tablespoons chopped fresh marjoram; Fresh ground pepper; 4 large pitas whole wheat or regular cut into 16th

Servings: persons

Putanesca Salsa
2 cups chopped, seeded, charred tomato or drained fire roasted canned
1/2 cup 1/2 cup rinsed salt brined capers
1/2 cup 1/2 cup olive oil (or less)
2 cloves minced garlic (or more)
1 anchovy filet (or more)
1 teaspoon more red pepper flakes (or more)
1 cup chopped pitted olives, kalamata or other falvorful olives, mix of green & black esp nice NO CANNED BLACK OLIVES
1/2 cup diced red onion
1/4 cup red wine vinegar
1/2 cup chopped Italian Parsley (sorry Amanda)
1 teaspoon finely grated lemon zest
salt & pepper to taste
Pecorino Pitas
1/2 cup grated pecorino cheese
1/4 cup olive oil
1 1/2 tablespoons chopped fresh marjoram
Fresh ground pepper
4 large pitas whole wheat or regular cut into 16th

1
["To Char a Tomato in the house: take a fresh tomato, pick it up with snug fitting tongs, hold over open flame of gar stove, let skin char
2
Cut off top, squeeze lightly to get out the pits etc, Chop & salt immediately, Alternatively open a can of fire roasted dice tomatoes, drain, reserve juice for another use", "Heat olive oil in saute pan till it shimmers, add capers, watch carefully, when they open like the little flower buds that they are turn off heat. Stir in mashed anchovy filet , garlic & red pepper, let sit till cool.", "Mix together tomatoes, olives, lemon zest & onion", "Whisk vinegar in to olive oil/garlic etc", "Pour over tomatoes etc, taste season as needed let sit at least 10 minutes before serving", "Stir in parsley just before serving.", "mix together cheese, olive oil, lemon juice, marjoram & ground pepper", "Toss pita triangles with mixture", "Bake on rack over cookie sheet at 350 till crisp (@ 10-12 minutes)"]

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Putanesca Salsa, 2 cups chopped, seeded, charred tomato or drained fire roasted canned, 1/2 cup 1/2 cup rinsed salt brined capers, 1/2 cup 1/2 cup olive oil (or less), and more.

Yes, Putanesca Salsa W/ Pecorino Pitas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Putanesca Salsa W/ Pecorino Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions