Putanesca Salsa w/ Pecorino Pitas

Ingredients

Putanesca Salsa

• 2
  
  cups chopped, seeded, charred tomato or drained fire roasted canned
  
• 1/2
  
  cup ½ cup rinsed salt brined capers
  
• 1/2
  
  cup ½ 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
  

Directions

Putanesca Salsa

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
   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

2. 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.
3. Mix together tomatoes, olives, lemon zest & onion
4. Whisk vinegar in to olive oil/garlic etc
5. Pour over tomatoes etc, taste season as needed let sit at least 10 minutes before serving
6. Stir in parsley just before serving.

Pecorino Pitas

1. mix together cheese, olive oil, lemon juice, marjoram & ground pepper

2. Toss pita triangles with mixture
3. Bake on rack over cookie sheet at 350 till crisp (@ 10-12 minutes)