Peperonata
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.
Prep: 5mins
Cook: 25mins
Ready in: 30mins
Serving Size: 4
Dietary info: Dairy Free Gluten Free Vegan Vegetarian Baby-Friendly Family Food Lunch/Dinner Plant-Based Pregnancy Friendly
Ingredients
- 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
Nutritional Info
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