Pepperonata is a traditional southern Italian staple that is perfect as a side dish or a topping to pastas as a main course.
There are many variations of this dish. The simplicity of this recipe makes it one of our favorites.
- 5 Tbsp olive oil
- 1 onion sliced
- 3 bell peppers halved then cut into 1cm slices
- 1 garlic cloves sliced
- 1 1/2 medium tomatoes roughly chopped
- 1 1/2 tsp balsamic vinegar
- 1/4 cup black olives
- 1 Tbsp Oregano
- salt & pepper to taste
- 1 pinch red pepper flakes optional
- fresh basil leaves for garnish
- Heat oil in a large saucepan over medium heat. Add onion and cook for 4 minutes or until softened.
- Add peppers and garlic, and cook, stirring occasionally, 10 minutes or until peppers are softened a bit.
- Add tomatoes, balsamic vinegar and olives. Cook 8 minutes or until tomatoes begin to break down
- Stir in oregano and red pepper flakes, and season with salt and pepper. Garnish with basil & serve over crusty bread, brushcetta, creamy polenta, tossed with your favorite pasta, or even topped on a protein.