Peperonata is a simple and versatile Italian recipe containing fresh capsicums. This traditional Peperonata recipe can be enjoyed hot or cold, over crusty bread, alongside meat, or even as a pasta sauce.
Did you know?
Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour.
1
In a large fry pan, heat a drizzle of olive oil on medium heat.
2
Add capsicums and fry for approximately 10 minutes or until the capsicums have begun to soften. Season with salt and pepper, and add a sprinkle of chilli flakes and oregano.
3
Stir in the tin of tomatoes. Reduce heat, cover with a lid, and simmer for 30-40 minutes. Occasionally give the capsicums a stir, and once they have become soft and silky, remove from the heat.
4
Serve peperonata with a generous drizzle of olive oil and fresh, crusty bread.
