Italian Peperonata

Recipe from Chili Pepper Madness/Pinterest

This turned out to be so delicious. I used Red, Yellow and Orange peppers and mixed with Angerhair pasta. MANGIA! MANGIA!!
 

Ingredients

  • ¼ cup olive oil
  • 3-4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
  • 2 pounds plump tomatoes blanched, peeled and chopped and seeded, (if desired – canned works great, too) I USED A 1 LB.CAN of Plum Tomatoes.
  • 1 medium onion sliced (white or yellow) I use sweet onions
  • 4 cloves garlic chopped
  • Salt and pepper to taste
  • Basil leaves for serving
  • Spicy pepper flakes and balsamic vinegar for serving optional

Instructions

  • Add the olive oil to a large pan and heat it through to medium-low.

  • Add the peppers, tomatoes, onion and garlic.

  • Season with salt and pepper and stir.

  • Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.

  • Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.