Italian Peperonata


3 tbsp extra virgin olive oil 2 garlic cloves, roughly chopped 1 red onion, sliced 1 yellow bell pepper 1 red bell pepper 10 oz cherry tomatoes, halved 1/4 cup black olives (optional) 1/8 tsp hot chili flakes 1 tbsp tomato paste 1 cup water Salt, to taste

Step : 1

In a large saucepan, melt extra virgin olive oil before adding the garlic and onion. 5 to 8 minutes over medium-low heat, or until the onions become translucent and tender.

Step : 2 

Concurrently, begin chopping bell peppers. Eliminate the seeds and the white membrane before halving them. Then, cut them into segments with a width of approximately 1/2 inch.

Step : 3

Incorporate the peppers, black olives, cherry tomatoes, and chile flakes into the pan.

Step : 4

After briefly stirring, combine the tomato purée with water.

Step : 5

Combine all ingredients and season with salt.

Step : 6

Cook, covered, for a minimum of 25 minutes, adding additional water as necessary. Upon completion, the peppers ought to be perfectly tender.

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