Page title and description
Peperonata
A simple, vivid and versatile veggie dish. Serve grilled on toast with a little cheese; beside a steak (lamb or beef) or pork sausages; stirred through pasta, or on top of a bed of polenta. This will keep well in the fridge for a day or two – longer if kept in a jar and sealed with olive oil.
Ingredients
- 1 onion, sliced
- olive oil
- 1 garlic clove, chopped
- 2-3 red peppers, sliced
- 1 tin chopped tomatoes, drained
- pinch cayenne pepper
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Cook the onion in olive oil for about 10 minutes, until soft. Add garlic and peppers and cook gently for about 10 minutes.
-
Step 2
Add the tomatoes and a pinch of cayenne pepper, then cook for another 10 minutes or so, until thick. Season, adding more cayenne if you like.