Puttanesca Pan Con Tomate

The perfect simple vegan recipe for a lazy summer lunch or canapé at your next garden party!

15 minutes cook

Serves 2

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the tapenade

50ggood quality green olives (nocellara/gordal for eg), pitted

50gkalamata olives, pitted

40gcapers, washed and drained

1garlic clove

1/2lemon, juice

to tastefreshly cracked pepper

30mlgood quality olive oil

For the grated tomato

1good quality, large buffalo tomato

1-2 tbspgood quality extra virgin olive oil

to tastesalt

To serve

2-4 slicessourdough bread

1garlic clove, cut in half

to garnishparsley, finely chopped

to taste(optional) chilli flakes

This dish tastes like the feeling of jumping into a pool on a hot summers day. It's quick, easy and so so fresh, and when you get a truly delicious, ripe tomato it just makes the whole thing 10x better. Enjoy on toast for lunch or try on crostini for a cute BBQ appetiser.

Method

Add the ingredients for the tapenade into a food processor and blend until a coarse paste forms. Season to taste and add more olive oil for a smoother, more spreadable paste.

Grate the tomato with the coarse side of a box grater. You should be left with the skin at the end. Season the flesh with plenty of good quality olive oil and a pinch of salt.

Toast the bread or gently fry in some olive oil until golden brown. Brush each slice with garlic then load on the grated tomato (aim for the less watery bits) then top with the olive tapenade. Garnish with parsley and chilli flakes. Serve up and enjoy!