Peperonata
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
Easy
Ingredients
-
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.
Share the ingredient list
Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour.
