Pasta Peperonata Food

PEPERONATA

Peperonata image

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

Provided by SpiceBazaar

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 potatoes, chopped
5 tomatoes, chopped
3 red bell peppers, cored and sliced
3 yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

Steps:

Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

Nutrition Facts : Calories 394 calories, Carbohydrate 68.2 g, Fat 11.4 g, Fiber 12.5 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 631.3 mg, Sugar 19 g

SWEET PEPERONATA SALAD

Sweet peperonata salad image

Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish - the ideal offering to take to a barbecue or buffet

Provided by Sarah Cook

Categories Side dish, Starter

Time 1h25m

Yield Serves 6 as a side

Number Of Ingredients 9

Ingredients

10 large red, orange or yellow peppers (or make up the equivalent with smaller ones)
4 tbsp sherry vinegar
3 tbsp good-quality olive oil
1 ½ tbsp clear honey
½ small white onion , finely chopped
1 fat garlic clove , crushed to a paste
85g golden sultanas
small pack flat-leaf parsley , roughly chopped
3 tbsp capers , rinsed

Steps:

Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.

Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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