Enjoy our lovely peperonata recipe, the dish is so simple but yet delicious! Made out of bell peppers and onions, this bell pepper stew is truly versatile. Conveniently it can be used in many different way depending on your appetite: Starter - anti-pasti with olives and cured meat or why not make a burschetta with it? Main - use peperonata as a side dish for any meat of fish dishes Vegetarian and vegans - have it as a pepper stew with rice or mash potatoes
Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
Cook steering regularly until the onions are soft and translucent
Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
By now the peppers should be soft and the sauce should have a creamier consistency
Taste and adjust seasoning, add the remaining basil and serve
Notes
HINT AND TIPS:
The passata can be substituted with fresh tomatoes during the summer months.I reccomend to use Passata Mutti because it non-acidic taste and smooth texture, it is known to be number 1 Passata in Italy. Make sure you taste the dish for seasoning whilst cooking, adding extra salt or pepper after the dish is finished will not have the same result.Other variety of peppers can be used adjusting the cooking times slightly.