Peperonata is a colorful, vibrant Italian dish of sweet bell peppers, fresh tomatoes, onions, garlic, olives and capers gently cooked until tender and flavorful. A splash of red wine vinegar adds just the right tang, while fresh basil and parsley brighten every bite. Serve it warm or at room temperature as a topping for bruschetta, pizza, meat or fish, or toss it with pasta as is—or lightly pulse it with fresh ricotta for a creamy, delicious sauce.
Ingredients
- •3 tbsp extra virgin olive oil
- •1 large red onion, sliced thin
- •3 cloves garlic, sliced thin
- •4 colorful bell peppers (red, orange, yellow), sliced thin
- •4 plum tomatoes, seeded, chopped
- •2 tbsp capers, rinsed and drained
- •1/2 cup kalamata olives, chopped
- •1 tbsp red wine vinegar, optional, for balance
- •1/2 cup fresh basil, hand torn
- •1/2 cup Italian flat leaf parsley, chopped
- •salt and pepper, to taste
Preparation
Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and garlic. Cook for 5 minutes until soft and translucent, but do not let them brown.
Add Peppers: Toss the bell pepper strips into the skillet. Stir well to coat them in the oil. Cook for about 10 minutes until they begin to soften.
Simmer with Tomatoes: Stir in the tomatoes and turn the heat down to low, let it simmer for 10-15 minutes, stirring occasionally.
Finish and Adjust: Stir in the capers, olives and red wine vinegar (if using) and cook for 1 more minute.
Garnish and Serve: Remove from heat. Stir in the fresh torn basil leaves and fresh parsley. Season with salt and pepper to taste.
Peperonata is a perfect make ahead dish!
My suggestions on how to enjoy peperonata!
Peperonata is perfect with Pasta!
Peperonata makes a wonderful pasta sauce or topping. Toss it with freshly cooked pasta as is, keeping it chunky and rustic, or lightly pulse the peperonata in a food processor for a smoother sauce. For an extra creamy variation, stir in some fresh ricotta and a splash of pasta water before tossing with the pasta. The ricotta softens the acidity and adds a lovely richness without overpowering the sweet peppers. How to make peperonata pasta: Start with approximately 2 cups of peperonata for 1 pound of pasta, adding more or less depending on how saucy you like it. Reserve some of the pasta cooking water before draining, then toss the hot pasta with the peperonata and enough pasta water to loosen and coat the noodles. A drizzle of good olive oil and a sprinkling of fresh basil or parsley finishes it beautifully.
