by Edward Daniel
Caption of Peperonata. Image by Edward Daniel (c).

Peperonata is one of those lazy dishes. I keep some in the freezer and when I do not particularly want to cook.  This is awesome served with pasta.

Caption of Peperonata. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 5tbs olive oil
  • 2 onions
  • 1kg peppers
  • 2tsp smoked paprika
  • 5 cloves of garlic, sliced
  • 60g tomato puree
  • 3tbs capers
  • 6 sundried tomatoes, cut into small chunks
  • 10 shakes of black pepper


  1. Sauté the onions in oil over a medium heat until the onions turn translucent.
  2. Add the peppers, capers, sundried tomatoes, tomato puree, smoked paprika, garlic, black pepper 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.
  3. Serve immediately with pasta. Keep any leftover in the freezer in tubs for later.


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