Acqua Pazza "Crazy Water"
In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and
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Cooking tools:
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Spoon
- Fish spatula
- Serving bowl
- Plate
- Colander
Ingredients
- 2 cups grape tomatoes, halved
- 2 oz Tantillo Extra Virgin Olive Oil
- 6 garlic cloves
- Red pepper flakes to taste
- 1/2 cup artichoke hearts
- 1 tbsp capers
- 5-8 black cured olives
- Sea Salt
- 4 cups water
- Branzino filet
- Flat leaf parsley leaves
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