Braised peppers stewed in onions, garlic, sundried tomatoes, smoked paprika and a sprinkle of fresh basil and lemony capers; Peperonata.
Let something silky slide down your throat… And, swallow.
Make this:
- When the kids have just come from school starving, a stewed sauce to go with the pasta dish will get them revving up again
- When you’ve had a hard day at work and want a quick dish that will get you satiated
- When you’ve got a last-minute dinner party and need a starter centre piece that’ll get them chomping at the bits
Peperonata was inspired when dining at a café in Rome while with friends as we were getting ready for a relative’s wedding celebration.
Peperonata is an Italian stew made with onions and peppers and its vivid colour and sweet taste make a hearty healthy sauce or relish. It’s typically a summer dish and is super easy to rustle up and scrumptious with pasta as it is with toast or as an antipasta.
Bell peppers season between July to November and have a sweet crisp taste to them. They grow best in warm sunny shaded spots.
Peperonata is vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 5tbs olive oil
- 2 onions
- 1kg peppers
- 2tsp smoked paprika
- 5 cloves of garlic, sliced
- 60g tomato puree
- 100ml filtered water
- 6 sundried tomatoes, cut into small chunks
- 4 peppercorns, ground
- 3tbs capers
- Few basil leaves
Instructions
- Sauté the onions in oil over a medium heat until the onions turn translucent.
- Add the peppers, sundried tomatoes, tomato puree, smoked paprika, garlic and water and cook over a low to medium heat for about 30 to 40 minutes. The Peperonata is done when the peppers have softened and caramelised.
- Add in the pepper, capers and basil leaves and serve immediately with pasta.
