A lot of influences helped bring this recipe idea to mind. One, being my love for Pasta Puttanesca, a common order from me at many Italian restaurants. Secondly, I love having people over and serving unique appetizers aka hors d’oeuvres if I’m being fancy, and thought this will make a great contender for my counter….and lastly, my hilarious, old soul of a little 6-year-old son who legitimately enjoys anchovies on his pizza. Yes, if he’s not a chef, food critic or stylist when he grows up, I will be shocked. Future foodie right there!
So because of that last reason, I had a couple containers of anchovies handy and the rest of the ingredients are pantry staples for me…so given all that, the Stuffed Tomato Puttanesca was born! Thanks Brooks. 🙂
Also, you can make this with out stuffing the tomato/oven-step and serve in a dish drizzled with a bit…
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