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

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 1h (COOK TIME: 1h)

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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Peperonata: Method

  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 peperonata with a generous drizzle of olive oil and fresh, crusty bread.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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