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Italian Peperonata Sauce Recipe

Italian Peperonata sauce, a rustic Southern Italian sauce of stewed bell peppers, tomatoes and onions that lends itself to variations. Sometimes eggplant, zucchini and even potatoes are added, traditionally served tossed with pasta like rigatoni, over a bed of creamy polenta or homemade bruschetta.
Course Main Course
Cuisine Italian
Keyword Peperonata Sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 193kcal
Author Florentina

Ingredients

  • 3 bell peppers (mixed colors) -cut into 1 inch pieces
  • 1.5 lb heirloom tomatoes -mixed variety
  • 1 small leek -sliced and rinsed well
  • 1 purple onion -sliced
  • 2 cloves garlic -chopped
  • 1 pinch red chili flakes
  • 1 tsp sea salt (or to taste)
  • 1 lemon -juiced
  • 1/3 cup fresh herbs (basil, oregano, chives)
  • 2 tbsp water

Instructions

  • Heat up a large skillet over medium low flame and saute the leeks with a pinch of sea salt in a splash of water until wilted (about 10 minutes).  Add the purple onions and bell peppers and cook another 5 minutes until the peppers start to soften. Stir in the garlic and give everything a good stir.
  • Meanwhile cut the tomatoes into wedges and add them to the skillet with the peppers. Stir well and bring to a simmer. Cover with a lid and cook another 5 minutes or so until the tomatoes release all their juice and a nice sauce forms.
  • Squeeze the juice of half the lemon into the peperonata stew, taste and season with more sea salt and lemon juice.
  • Sprinkle with the fresh herbs and serve with your favorite pasta, over polenta or a crusty piece of bread.

Notes

If you haven't transitioned to a WFPB diet and prefer to use olive oil in the recipe, just make sure to wait and add it at the very end after you remove the Peperonata from the flame. Use a cold pressed variety and use sparingly without heating it up.

Nutrition

Calories: 193kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Sodium: 603mg | Potassium: 854mg | Fiber: 7g | Sugar: 12g | Vitamin A: 91.6% | Vitamin C: 191.7% | Calcium: 10.5% | Iron: 18.6%