Classic peperonata

    45 min

    A colourful, packed with flavour Italian side dish classic. This dish is also delicious served cold.


    Andalucia, Spain
    2 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 onion, finely sliced
    • 2 red peppers, seeded and cut lengthways into thin strips
    • 2 yellow peppers, seeded and cut lengthways into thin strips
    • 1 clove garlic, finely chopped
    • 300g (10 1/2 oz) tomato passata
    • 1 tablespoon flat leaf parsley, chopped
    • some fresh basil leaves, torn
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Gently heat the oil in a large frying pan over a medium heat. Add the onions and cook gently, stirring frequently for some 3 minutes or so until softened a bit. Add peppers and cook, stirring continuously, for a further 3 minutes before stirring in the garlic, passata and parsley, combine well and season to taste. Increase heat to bring to the boil, stirring frequently. Reduce heat, cover and simmer for 15 minutes or so.
    2. Remove lid and cook gently, stirring frequently, for further 10 minutes or so until the mixture has reduced and thickened to desired consistency. Stir in the torn basil leaves, taste for seasoning and serve.

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