Peperonata is one of those things that we have pretty often. It is a pepper and onion stew that goes with many things, can be used as a main dish or as a side. We first started having it with cheesey gougere, which is choux pastry – I must blog that recipe one day!
What do I need to make peperonata
Peppers and onion enough for two servings
For two people you will need
- 2 peppers, any colour
- Tin value tomatoes
- A biggish onion
- a fat garlic clove
- a generous splash of olive oil
- fresh or dried oregano
- fresh or dried basil
- pecorino or parmigiana cheese
- salt and pepper
How to make this peperonata recipe
This is more than 2 peppers, I had lots to use that day
- Slice the onion and peppers.
- Sauté the onion in a little olive oil until transparent.
- Add the peppers and fry gently until the peppers are cooked. You can cover them to keep the moisture in.
- Add the tomatoes and season to taste with salt
- Add oregano and basil
- Add pepper
If you are feeding 4 people, peppers typically come in packs of 3 so you could use just the one pack of 3 peppers and an extra onion. Or if you want the extra 2 peppers of course, buy two packs.
The peperonata will keep in the fridge for several days, or box up and keep in the freezer ready for a lovely home made ready meal. Don’t forget the label!
How to enjoy peperonata
Peperonata goes well with noodles, or as a jacket potato topping, or with couscous, or hot, buttery mash and maybe a green vegetable or crispy salad dressed with vinaigrette, or works very well as a pancake filling, with or without cheese on top. try it as a pizza topping or a pasta bake too.
It can be used as a side dish with hot or cold chicken, or any other meat dish. It would go beautifully with Onion Tart, or most quiches.
Or it could be used as part of a trio for a vegetarian plate. So, say with bubble & squeak and lemon dahl
Pasta con Peperonata
I had lots of peppers and small onions to use when I made this recipe, so I had a big dish of peperonata to use.
On the first use, I decided to make Pasta Peperonata.
I cooked 80g pasta each, this could be long spaghetti or linguini, or short fusilli or penne. I had some penne, so used that.
Drain the pasta well, stir through enough peperonata to coat the pasta well.
Serve into warmed bowls, top with another spoon of peperonata and top off with some grated pecorino or Parmesan and a sprig or two of fresh basil if you have any.
What changes can I make
- The amount of peppers and onions are very much flexible to whatever you have.
- Use red onions if you have them.
- No pecorino or parmesan? Leave it out, or substitute with cheddar
- No herbs? This recipe tastes just fine without any
- I use a good brand of tomatoes for this as it is an integral part of the flavour. If you can’t do that, add a tablespoon of tomato puree
Other recipes using red peppers
Ingredients
- 2 peppers (capsicums) any colour
- 400 g tinned tomatoes, or use fresh good quality of you can, if you can't add a tablespoon of puree
- 150 g onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp fresh oregano or half the quantity of dried
- 1 tbsp fresh basil or half the quantity of dried
- 2 tbsp pecorino or parmesan omit, or swap for cheddar
- salt and pepper
Instructions
- Slice the onion and peppers.2 peppers (capsicums), 150 g onion
- Sauté the onion in a little olive oil until transparent.2 tbsp olive oil
- Add the garlic1 clove garlic
- Add the peppers and fry gently until the peppers are cooked. You can cover them to keep the moisture in.
- Add the tomatoes and season to taste with salt.400 g tinned tomatoes, or use fresh, salt and pepper
- Simmer until the tomatoes are cooked.
- Cook faster to reduce the liquid so that the sauce is thick and glossy
- Add oregano and basil1 tbsp fresh oregano, 1 tbsp fresh basil
- Add pepper
- When serving, sprinkle with the cheese, if using. It tastes just fine without it2 tbsp pecorino or parmesan
Notes
How to enjoy peperonata
Peperonata goes well with noodles, or as a jacket potato topping, or with couscous, or hot, buttery mash and maybe a green vegetable or crispy salad dressed with vinaigrette, or works very well as a pancake filling, with or without cheese on top. try it as a pizza topping or a pasta bake too. It can be used as a side dish with hot or cold chicken, or any other meat dish. It would go beautifully with Onion Tart, or most quiches. Or it could be used as part of a trio for a vegetarian plate. So, say with bubble & squeak and lemon dahlPasta Peperonata
I had lots of peppers and small onions to use when I made this recipe, so I had a big dish of peperonata to use. On the first use, I decided to make Pasta Peperonata. I cooked 80g pasta each, this could be long spaghetti or linguini, or short fusilli or penne. I had some penne, so used that. Drain the pasta well, stir through enough peperonata to coat the pasta well. Serve into warmed bowls, top with another spoon of peperonata and top off with some grated pecorino or Parmesan and a sprig or two of fresh basil if you have any.What changes can I make
- The amount of peppers and onions are very much flexible to whatever you have.
- Use red onions if you have them.
- No pecorino or parmesan? Leave it out, or substitute with cheddar
- No herbs? This recipe tastes just fine without any
- I use a good brand of tomatoes for this as it is an integral part of the flavour. If you can't do that, add a tablespoon of tomato puree
Nettie – not done that before I’ll have to try that next time!
I love making this. One tweak is to put a large teaspoon of Marmite in it to add a depth of flavour.