This week I've been cooking for folk who love strong flavours and I felt my usually well-received collection of Turkish meze might be just a bit bland for them, so I have turbo charged a few traditional recipes to give them some more umph. Green beans in a tomato sauce is one of my favourites as it is quick and easy to cook but this spicy upgrade is even speedier.
I based the sauce on puttanesca, that famous Italian pasta sauce named after "ladies of the night", but kept it raw to make the flavours stronger.
Prepare the fresh green beans in which ever way you prefer, I sliced mine quite thinly. Steam or boil until they are the texture you are happy with, I like them with a slight bite, but not too crisp.
Combine the following in a blender:
2 peeled chopped garlic cloves
1 tsp rinsed capers
1 tbsp green or black olive paste
1 tsp chilli flakes
2 tinned anchovies or more if you want a real flavour kick.
1 large or 2 medium tomatoes, peeled and chopped and squeezed to remove excess liquid
1 tbsp the best olive oil you have.
Drain the beans and immediately coat them in the blended sauce. Leave at least 30 minutes.
This dish can be served warm or cold, but is best at room temperature.