Italian Inspired Peperonata

    An Italian packed with flavour side dish classic"

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    • 2tbsp Extra Virgin Olive Oil
    • 2 Red Peppers - washed, seeded and cut lengthways into thin strips
    • 2 Yellow Peppers - washed, seeded and cut lengthways into thin strips
    • 1 clove Garlic - finely chopped
    • 1 Onion - finely sliced
    • 300g/10oz Tomato Passata
    • 1tbsp flatleaf Parsley - chopped
    • Some fresh Basil Leaves - torn
    • Salt and freshly ground Black Pepper


    1. Pour and gently heat the oil in a big frying pan;
    2. Add onions and cook gently, stirring frequently for some 3 minutes or so until softened a bit;
    3. Add peppers and cook, stirring continually, for further 3 minutes;
    4. Stir in the garlic, passata and parsley, combine well and season to taste;
    5. Increase heat to bring to boil, stirring frequently;
    6. Reduce heat, cover and simmer for about 15 minutes;
    7. Remove lid and cook gently, stirring frequently, for further 10 minutes or so until the mixture has reduced and thickened;
    8. Stir in the torn basil leaves, taste for seasoning and serve.


    Can serve cold.

    See it on my blog

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