If you have some leftover passata or canned tomatoes in the fridge then why not give this delicious, traditional Italian light dish a whirl. Instead of the traditional capers (can't stand them) I've added in some olives.
- 1 onion
- 3 cloves of garlic
- 3-4 peppers (preferably different colours)
- 400ml passata or canned tomatoes
- 100g chopped olives
- Grated parmesan for topping
How To Make It
Step 1.Dice an onion, season and fry in a little olive oil until softened, then add a few cloves of diced garlic.
Step 2.Thickly slice 3-4 peppers (different colours if poss) and add to the pan. Add a splash of water, cover and cook on a medium heat for 15 mins until the peppers are nice and soft.
Step 3.Add the passata or tomato sauce, the chopped olives and cook uncovered for a further 10 mins.
Step 4.Top with parmesan or vegan
Serve & Enjoy
Peperonata is traditionally eaten as a light meal, a side dish or used as a topping on grilled meats you could bulk this up by adding in some cooked sausages too. On it’s own it’s a great source of lots of lovely nutrients, specifically vitamin C