I’ve been planning to make peperonata all week, but somehow I just haven’t managed to get around to it. As you can see, tonight I finally managed to make time and all I can say is that the wait was really worthwhile!

This recipe is a real winner for me as it really is all about the peppers. I’ve seen (and tasted) other recipes where the peppers are swimming in either a thick oily tomato sauce or floating on a very thin sauce. In this case, the sauce clings to each strip of pepper and onion and just complements the natural vegetable flavours rather than overwhelming them. Yum!

I paired the peperonata with some fresh garlic and herb pasta and also a herb-grilled chicken breast. The chicken is incredibly easy to prepare mainly because I cheat. Bart Spices make a wonderful blend/paste of fresh mediterranean herbs in sunflower oil which makes a fantastic rub for chicken and pork prior to grilling. Of course, you could make your own rub and feel extremely virtuous! (If I remember correctly, the blend contains basil, rosemary, sage, oregano and savoury.)

Peperonata is a slightly extravagent dish unless you have a source of good (i.e. tasty!) bell peppers which are reasonably priced. Most of the peppers sold in UK supermarkets are expensive, mass-produced and pretty tasteless to boot. However, you do occasionally get good organic ones which are perfect for showcasing in this dish….

Peperonata, from “A New Way To Cook” by Sally Schneider

Serves 4
WW points (UK): 1

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large onion sliced into half-moons approx 1/4″ thick
4 cloves garlic sliced thinly
1/4 tsp sea salt
4 red or yellow peppers (or a mixture of both) seeded and sliced into 1/4″ strips
3-4 tablespoons water
1 tablespoon tomato puree
4 tablespoons finely chopped basil or parsley
2 tbsp sliced olives or pine nuts
pepper

Heat a medium frying pan over moderate heat. Add the oil and continue to heat until oil is hot but not smoking.
Add the onion and garlic and saute for approximately five minutes until the onion is beginning to turn brown. You need to keep the mixture moving in the pan otherwise the garlic will burn and turn bitter. Add the pepper strips and saute for a further one minute, stirring frequently.

Cover the pan and turn the heat down to low. Cook for five minutes until the peppers have started to soften and have released some juice.
Remove the lid and continue to cook for 20 minutes until the peppers are very soft. Stir frequently.

Add the water and tomato puree to the pan. Mix well and cook for a further 10 minutes until almost all of the liquid has boiled away. You should be left with velvety tender strips of vegetables with an almost creamy tomato sauce clinging to them.
Stir in the basil, olives and a good grinding of black pepper.

Serve hot or warm.
Will keep for a week in the fridge.