La peperonata with potatoes (roman style)

La peperonata is an Italian traditional dish made with red and yellow bell peppers, tomato sauce and basil. A simple a quick recipe that is served at room temperature or cold to pair with any grilled protein or as starter with toasted artisan bread.

A roman-style peperonata with potatoes on a pan.

Roman peperonata

This delicious and simple dish can be made any time of the year but here in Italy is considered a summer dish because is when peppers and tomatoes are on season, as a result of a most flavored and juicy dish.

Also, in Italy you may notice that la peperonata is made differently from region to region. In some places like Sicily you’ll find this side-dish with capers, olives or even anchovies.

I love the way how is made here in my home town, Rome: With potatoes and lots of basil, making this dish a perfect main dish to eat with homemade bread any weekday. I also like to make a large amount and keep it in a container in fridge to use it along the week.

A close-up of roman peperonata.

About the ingredients

Ingredients are pretty much straight forward, bell peppers of course, tomatoes and basil. But as I said, adding the right extra ingredients will bring this dish to the next level. In our recipe we are using potatoes because that’s the way romans make this contorno and we love it.

But without doubt, bell peppers are the star of peperonata. We suggest to add only red and yellow as the green ones are lees sweet and meaty.

How to make it

Cut the bell peppers into 1 ½ inches (4cm) squares. Cut onions and potatoes into chunks about the same size as peppers.

Yellow and red bell peppers alongside with onions and potatoes on a cutting board.

Heat a generous glug of extra virgin olive oil in a non-sticking pan over medium heat. Add peppers and sprinkle with a pinch of salt. Sauté por 7 minutes or until peppers starts to soften.

Add onions and stir for another 3-4 minutes or until onions gets a bit translucent. Add garlic and sauté until fragrant.

The onions softened and transparent on the pan.

Pour in the tomate sauce and ½ cup of hot water. Add some basil leaves and season with salt and pepper.

Adding tomato sauce and basil to the pan with peppers and onions.

Mix well, cover with a lid and simmer over low heat for 15 minutes. Add potatoes to the mixture and then pour enough hot water to lightly cover them. Mix well.

The potatoes lightly covered with liquid.

Keep cooking covered and stirring from time to time. If it’s necessary, add a little bit more water to allow potatoes to cook evenly.

Once potatoes and peppers are very soft allow the sauce to reduce and thicken. Taste and adjust of salt and pepper. Turn off heat and let sit until everything is at room temperature before serving.

Tips for a simple dish

  • Simple is better. We always try to keep it simple and refrain from adding many extra ingredientes. The veggies are enough to bring all the flavor on this fantastic dish.
  • But if you want to enjoy this recipe out of season, you might like to add some extra ingredientes to bring out the flavor. Capers and olives are our recommendation.
  • Cook peppers and onions slowly and covered, is the best way to make the stew juicy and soft.
  • Traditional peperonata doesn’t have vinegar on it, believe me. When vinegar is added, the dish become peperoni in agrodolce (sweet and sour peppers).
The dish served on a plate with more fresh basil leaves on top and some bread on the side.

How to eat it

As a side dish. For any main dish such as grilled chicken, steak, lasagna, grilled fish, etc.

On a bruschetta. Oh there’s nothing better than a bruschetta con i peperoni. The crunchy italian bread and the juicy peperonata makes this option one of my favorites.

With pasta. Cook your favourite pasta, mix in some peperonata, add some parmigiano and there you go. Ready to enjoy a delicious and hassle-free summer meal. Check out our recipe for pasta peperonata to make it from scratch!

Panini. My favorite panino is made with ligurian focaccia or this no-knead homemade bread, fresh mozzarella and a spoonful of peperonata. That’s it. Simple and yet delicious!

La peperonata recipe

La peperonata with potatoes

4
La peperonata is an Italian traditional side-dish made with red and yellow bell peppers, tomato sauce and basil. A simple a quick recipe that is served at room temperature or cold to pair with any grilled protein or as starter with toasted artisan bread.
5 from 1 vote
Prep: 10 mins

Ingredients
  

  • 1 ½ lb (680 g) red and yellow bell peppers cut into 1 ½ inches (4cm) squares
  • 1 large (200 g) white onion cut into chunks
  • 1 lb (450 g) potatoes cut into cubes
  • 1 cup (200 g) tomato sauce
  • 2 garlic cloves finely minced
  • basil leaves
  • extra virgin olive oil
  • Salt and pepper

Instructions
 

  • Heat a generous glug of extra virgin olive oil in a non-sticking pan over medium heat.
  • Add peppers and sprinkle with a pinch of salt. Sauté por 7 minutes or until peppers starts to soften.
  • Add onions and stir for another 3-4 minutes or until onions gets a bit translucent.
  • Add garlic and sauté until fragrant.
  • Pour in the tomate sauce and ½ cup of hot water. Add some basil leaves and season with salt and pepper.
  • Mix well, cover with a lid and simmer over low heat for 15 minutes.
  • Add potatoes to the mixture and then pour enough hot water to lightly cover them. Mix well.
  • Keep cooking covered and stirring from time to time. If it’s necessary, add a little bit more water to allow potatoes to cook evenly.
  • Once potatoes and peppers are very soft allow the sauce to reduce and thicken. Taste and adjust of salt and pepper.
  • Turn off heat and let sit until everything is at room temperature before serving.
Notes
  • Simple is better. We always try to keep it simple and refrain from adding many extra ingredientes. The veggies are enough to bring all the flavor on this fantastic dish.
  • But if you want to enjoy this recipe out of season, you might like to add some extra ingredientes to bring out the flavor. Capers and olives are our recommendation.
  • Cook peppers and onions slowly and covered, is the best way to make the stew juicy and soft.
  • Traditional peperonata doesn’t have vinegar on it, believe me. When vinegar is added, the dish become peperoni in agrodolce (sweet and sour peppers).
Course side dish
Cuisine italian

Did you enjoy this super easy summer recipe? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you share it using the buttons below.  If you’d like, you can follow us too on PINTERESTINSTAGRAMFACEBOOK and YOUTUBE! 

Similar Posts

One Comment

  1. 5 stars
    Hey! Definitely the next time I will add olives. I did it with pasta, but all your options sound very good like chicken and lasagna, and there are other dishes that I don’t know yet like Panini, or the meaning of ciabatta, hope you can write about that next time! I got compliments from my family for the Peperonata, and it took me like an hour to have everything ready, so highly recommended!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating