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About this recipe:
Very tasty and easy to prepare, this peperonata recipe is an evergreen on Italian tables. Toast some bread and indulge in this triumph of colourful veggies! Makes a lovely lunch.
2 tablespoons extra virgin olive oil
1 clove of garlic
1 red onion, chopped
1kg red, yellow, orange and green peppers - cut into strips
1 tablespoon chopped capers
salt and freshly ground black pepper to taste
- Heat oil in a frying pan, add garlic and the onion. Cook until onion is soft.
- Remove garlic from the pan and add the peppers. Cover the pan with a lid.
- Cook for 30 minutes then add the passata.
- Cook until the peppers are soft, then add capers, salt and black pepper. Serve.
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