Chayote Putanesca

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Chayote Putanesca

 

4 chayotes

2 tablespoons olive oil

1/3 cup diced yellow onion

1 tablespoon minced fresh garlic

1/2 cup dry white wine

1 tablespoon plus 2 teaspoons capers

1 tablespoon caper juice

1/4 to 1/2 teaspoon red chile flakes

1/2 cup canned diced tomatoes in their juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

 

Peel and cut chayotes in 1/2 to 3/4 inch cubes. Do not remove the pit, as it

is edible and has a pleasantly nutty flavor. Cook cubes in a generous amount of

boiling salted water until al dente, 4 to 6 minutes. Drain, spread on a baking

pan, and cool.

In a medium saute pan over medium-high heat, heat olive oil until it shimmers.

Add onion and garlic, and saute until translucent. Add wine and cook until

liquid is reduced by half. Add capers, caper juice, chile flakes, tomatoes,

salt, and pepper. Simmer 5 minutes.

Add chayote and heat through. Remove pan from heat, cover, and let sit 10

minutes or until ready to serve.

 

 

 

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