La peperonata is an italian traditional dish made with red and yellow bell peppers, tomato sauce and basil. It can be served as a side dish, on bread as a bruschetta or also to prepare pasta.
500grred and yellow bell peppers(/ cut in 4 cm cubes)
150grwhite onions(/ cut in 4 cm cubes)
300grpotatoes(/ cut in 3 cm cubes)
150grtomato sauce(/ homemade or canned)
2garlic cloves(/ finely minced)
basil leaves(/ a good bunch)
extra virgin olive oil
Salt and pepper
Instructions
Heat 3-4 tablespoons of olive oil in a non-sticking pan over medium heat.
Add peppers and sprinkle with a little salt. Sauté por 4-5 minutes.
Add onions and stir for another 3-4 minutes or until onions begin to color.
Add garlic and sauté until fragrant.
Pour tomate sauce and 1/2 cup of hot water. Add some basil leaves and season with salt and pepper. Mix well, cover with a lid and simmer over medium-low heat for 10 minutes or until peppers are al dente.
Add potatoes to the mixture, give it a good stir and keep cooking covered until potatoes and peppers are soft and sauce has been reduced. Check from time to time and if it’s necessary add a little bit more water to allow potatoes to cook.
Taste and adjust of salt and pepper. Turn off heat and let sit until everything is at room temperature before serving.
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