Spaghetti alla Puttanesca represents the bold, unapologetic flavors of vintage Italian cooking. This time-honored recipe ...

Stir in olives and capers. Bring to boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, until flavors blend, about 15 min. Uncover; cook until thickened, 5 min.

While caponata is at times likened to French ratatouille, it’s distinctly Sicilian — firmly rooted in the island’s culinary ...

Marcelle made this after Easter.Deviled eggs with capers and olives Makes 12 stuffed eggs 6 hard-boiled eggs, cut in half 2 tablespoons chopped green olives 1 tablespoon drained and chopped capers ...

The capers, olives and anchovies are vinegar-based, which will provide a unique flavor to the sauce. This sauce is not to be smooth or liquid-like.

Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl. 2. Add the lemon juice, olive oil and mustard and process until the mixture is smooth.

Olives and capers are different fruits, but they feel similar in flavor and application. Both are piquant and salty, perfect for snacking with an aperitif, sprinkling onto salads, or pulverizing ...

4 red snapper or other firm-flesh white fish fillets (about 5 ounces each) Instructions: In a large skillet heat oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds ...