Italian Peperonata with a Twist

Ingredients

• 4 bell peppers, mixed colors, sliced (500g / 1.1 lb) 4 bell peppers, mixed colors, sliced (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced (400g / 14 oz) 4 ripe tomatoes, diced (400g / 14 oz)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the sliced bell peppers to the skillet and cook until they start to soften, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper.
5. 5.
   Reduce the heat to low, cover the skillet, and let the Peperonata simmer for about 30 minutes, or until the peppers are tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Bell peppers — For a sweeter flavor, choose ripe bell peppers that are deeply colored and have a glossy skin.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavor of the Peperonata.
• Fresh basil — Add the fresh basil leaves just before serving to preserve their vibrant color and aromatic essence.

Tips & Tricks

• For a smoky flavor, you can roast the bell peppers before adding them to the skillet.
• Customize the level of spiciness by adjusting the amount of red pepper flakes.
• Serve the Peperonata warm or at room temperature for the best flavor.

Serving advice

Serve the Peperonata as a side dish alongside grilled meats or fish. It can also be enjoyed as a main course with crusty bread or pasta. Don't forget to garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the colorful Peperonata on a platter, allowing the vibrant peppers and tomatoes to take center stage. Drizzle a little extra olive oil on top and sprinkle some fresh basil leaves for an appealing presentation.