Pasta peperonata

Creamy and so full of mediterranean flavours this pasta peperonata is the star of the summer season. Fresh bell peppers, sweet onions, juicy tomatoes, capers and olives. Pasta peperonata is so simple and yet full of deliciousness.

📝 Ingredients

• 14 oz (400 g) dry pasta (any type)
• 2 large (680 g) bell peppers (yellow and red) (seeded and cut into strips)
• 1 2/3 cups (400 g) plain tomato sauce
• 1 1/3 cups (150 g) white or golden onions (finely sliced)
• 1/2 cup (100 g) black olives (whole and pitted)
• 3 Tbsp capers (rinsed)
• basil leaves
• 1 1/2 tsp dried oregano
• 4 Tbsp (45 g) extra virgin olive oil
• salt & pepper (to taste)

👨‍🍳 Instructions

1. 1In a large sauté pan heat the olive oil over medium heat. Add peppers and sprinkle with a pinch of salt, then sauté for about 8-10 minutes.
2. 2Stir in onions and keep cooking until softened (about 4 minutes). Add garlic and cook until fragrant.
3. 3Cover with a lid, turn heat to the minimum and cook for 8-10 minutes or until peppers are al dente.
4. 4Turn the heat to medium high then pour tomate sauce, 1 cup of water, olives and capers. Season with oregano, salt and pepper.
5. 5Bring to simmer, low the heat and let it cook -stirring every now and then- until peppers are soft and the sauce has been reduced into a thick stew (30-40 minutes). *add one more cup of water if needed*
6. 6Turn off the heat and let it sit while you cook the pasta.
7. 7Fill a large pot with water and bring to a boil. Add salt and cook pasta al dente (check the package instructions).
8. 8Add basil, then pasta. Grate some parmigiano reggiano on top then give it a good mix until pasta is evenly coated with sauce.
9. 9Serve immediately sprinkling more grated parmigiano cheese.