Italian Peperonata
Ingredients
- 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
Instructions
- Heat extra virgin olive oil in a large saucepan, then add garlic and onion. Cook on medium-low heat for 5 to 8 minutes, until the onions turn soft and translucent.
- In the meantime, prepare bell peppers. Halve them, remove the seeds and the white membrane. Then cut them into strips, a little less than 1/2-inch wide.
- Add the peppers to the pan, along with cherry tomatoes, black olives and chili flakes.
- Stir for few seconds, then add the tomato paste and water.
- Mix everything together and season with salt.
- Cover with a lid and let it cook for at least 25 minutes, adding more water if needed. In the end, the peppers should be nice and soft.
Nutrition
Calories: 152kcalCarbohydrates: 11gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 178mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 1451IUVitamin C: 112mgCalcium: 30mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.