Creamy and so full of mediterranean flavours this pasta peperonata is the star of this season.Fresh bell peppers, sweet onions, juicy tomatoes, capers and olives. Pasta peperonata is so simple and yet full of deliciousness.
550grRed and yellow peppers(seeded and cut into 5cm strips)
400grplain tomato sauce
150grwhite or golden onions(finely sliced)
100grblack olives(whole and pitted)
3tbspcapers(rinsed )
basil leaves
1 ½tspdry oregano
45grextra virgin olive oil
salt & pepper
Instructions
In a large sauté pan heat the olive oil over medium heat. Add peppers and sprinkle with a pinch of salt, then sauté for about 8-10 minutes.
Stir in onions and keep cooking until softened (about 4 minutes). Add garlic and cook until fragrant.
Cover with a lid, turn heat to the minimum and cook for 8-10 minutes or until peppers are al dente.
Turn the heat to medium high then pour tomate sauce, 1 cup of water, olives and capers. Season with oregano, salt and peppers.
Bring to simmer, low the heat and let it cook -stirring every now and then- until peppers are soft and the sauce has been reduced into a thick stew (30-40 minutes). *add one more cup of water if necessary*
Turn off the heat and let it sit while you cook the pasta.
Fill a large pot with water and bring to a boil. Add salt and cook pasta al dente (check out the package instructions).
Add basil, then pasta. Grate some parmigiano reggiano on top then give it a good mix until pasta is evenly coated with sauce.
Serve immediately sprinkling more grated parmigiano cheese.
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