This Italian classic is a simple yet sublime sauté of thinly sliced peppers, tender onions, and succulent tomatoes, all simmered to perfection and infused with a harmony of garlic and basil.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Servings
- Number of Servings: 4
- Ideal Serving Size: A hearty portion to accompany any main dish.
Nutritional Information (per serving)
- Calories: Approximately 150 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 8g
Ingredients
- Red bell pepper, sliced: 200g
- Yellow bell pepper, sliced: 200g
- Green bell pepper, sliced: 200g
- Onion, thinly sliced: 100g
- Fresh tomatoes, diced: 200g
- Extra virgin olive oil: 30ml
- Garlic cloves, minced: 10g
- Fresh basil leaves, torn: 15g
- Salt and pepper to taste
Method of Preparation
- Heat olive oil and cook onions until translucent.
- Add bell peppers, cook until tender.
- Stir in garlic, cook for 1 minute.
- Mix in tomatoes, basil, salt, and pepper, simmer until sauce thickens.
- Serve warm or at room temperature.
Proven Tips for Culinary Success
- For added depth, include a splash of balsamic vinegar during the last few minutes of cooking.
- Peperonata can be enjoyed as a side dish, on bruschetta, or as a pasta sauce.
Anticipated FAQs
- Q: Can I use different colored peppers? A: Absolutely, feel free to use any combination of bell peppers.
- Q: How long can Peperonata be stored? A: It keeps well in the fridge for up to 5 days and can be reheated or enjoyed cold.