Peperonata is a simple and versatile Italian recipe containing fresh capsicums. This traditional Peperonata recipe can be enjoyed hot or cold, over crusty bread, alongside meat, or even as a pasta sauce.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy


  • 4 red capsicums, sliced lengthways
  • 400 g tin Mutti Polpa Finely Chopped Tomatoes
  • Salt and pepper
  • Chilli flakes
  • Dried oregano
  • Olive oil
  • Crusty bread

Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour. 

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  1. In a large fry pan, heat a drizzle of olive oil on medium heat.
  2. Add capsicums and fry for approximately 10 minutes or until the capsicums have begun to soften. Season with salt and pepper, and add a sprinkle of chilli flakes and oregano.
  3. Stir in the tin of tomatoes. Reduce heat, cover with a lid, and simmer for 30-40 minutes. Occasionally give the capsicums a stir, and once they have become soft and silky, remove from the heat.
  4. Serve with a generous drizzle of olive oil and fresh, crusty bread.

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Also made with: Polpa

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