There are certain dishes that everyone in the family loves almost any time you serve. And this classic Italian Pepperonata recipe is one of the few dishes that get into the list of family's favorite.
This is the recipe for popular Italian potatoes with peppers. An excellent party-friendly recipe and a perfect fit for summer barbecue parties.
Highly customizable easy pan-fried Pepperonata recipe, that is simple and easy to put together like this Penne Pomodoro recipe. And could turn out to be everyone's pick because of its rainbow colors, mixed texture, and its refreshing aroma.
This easy Peperonata recipe is good to make in less than 30 minutes with unbelievably true Italian flavors. Furthermore, these spicy roasted potatoes peppers and onions are made with universal ingredients, possibly you may have it right in your home now.
This sauteed pepper onion side dish is originally meant to made in the summertime to make use of the backyard garden vegetables. However, we don't need to wait for the summer to enjoy or rely on our backyard. Where we can relish anytime by taking the advantage of the grocery store’s fresh produce aisle same as this Spicy Marinara Sauce.
What is Pepperonata?
It's an authentic Italian dish usually made with a mixed variety of peppers, tomato, and onion. Cooking in low heat in a closed pan by infusing all the flavors together, is the high light in here. Other ingredients like potato, eggplant, are added according to the season and the region.
These soft slow cooled peppers are excellent to serve as a spread or side. The habit of adding protein sources like chicken, lamb developed later, and are fabulous add-ons to try.
Peppers. Multiple colors and multiple verities of sweet peppers would be a fabulous addition. However, feel free to use any sweet pepper of your choice. I have used a combination of green pepper and sweet mini peppers.
Onion. Gives a body, texture, and flavor. And it's a bridging ingredient between the pepper and the tomato.
Tomato. The common ingredient in Italian cuisine provides luscious color including this Spicy penne pasta. Instead of making the Pepperonata with fresh tomato, the canned fire-roasted tomato is also a good choice to balance out all other ingredient’s unique characteristics.
Potato. The star ingredient we are adding in this traditional Italian Peperonato recipe. I have tried with golden Yukon potatoes, red, or russet potatoes, and all these tasted great in this side dish.
Cayenne pepper. Half a teaspoon of cayenne pepper added to create heat. If you find it too much for your spice level, you may substitute it with paprika.
Balsamic vinegar. It’s delicious, sweet, mildly tangy that makes the Pepperonata pops with intense quality.
Olive oil. Brings a vibrant aroma and great for the simmered cooking.
Thyme+Basil. The flavor enhancer that beautifully blooms up, that makes every bite a happy moment.
How to make Pepperonata?
Chop. Slice the peppers, and chop the potatoes into equal-sized cubes.
Add. Place a saute pan over medium heat. Add olive oil and garlic. Saute until the garlic is fragrant. Add the pepper, potato, tomato, cayenne pepper, and salt.
Cook. Close the lid, let it close tightly so that does steam does not escape. And cook for about 20minute, by stirring a couple of times in between.
The uniform heat from the bottom of the pan and the steam on the top cooks the peppers and the potatoes soft and tender.
Seasoning. Once the tomato becomes mushy and the potato becomes a fork-tender. Sprinkle basil, thyme, and balsamic vinegar. Give a gentle stir until all the ingredients combined together.
Serve. And transfer to a serving plate. And enjoy with crusty bread.
How to serve?
This Pepperonata recipe is versatile, tastes great when combined with any other main courses. Serve as hot, chilled, or at room temperature.
Sauce. Toss it over the pasta or serve over polenta for a rich peppery flavor.
Topping. Add as topping for a warm, and cozy pizza. Or serve with creamy polenta.
Side dish. Serve with grilled meat or barbecue, your family is going to love you this.
As spread. A wonderful spread, and great to be served as a top layer for a burger and a sandwich.
Refrigerate. Transfer leftover or excess Pepperonata to an airtight container and store up to three days in the refrigerator.
Freezer. This is a freezer-friendly side dish. Freezes well And great to use for up to 4 months. To thaw, let them in the refrigerator overnight or up to 8 hours.
Reheat. Add them to you saute pan and sprinkle water to moisture it enough. And gently reheat then it becomes hot.
Protein. You may use chicken breast, chicken thighs, ground chicken, ground beef, to serve as a complete meal. Chicken Pepporanata is popular of them all.
Slow cooker. These are the second-best choice of cooking method as the entire process of cooking mainly depends on the factor of slow and simmered cooking.
Seasoning. Want to spice up a little bit more? Stir in roasted red pepper flakes for an extra punch.
Saucey. This recipe is best suited to toss along with the pasta. When planning to serve as a sauce, Increase the quantity of tomato and make sure to cook the tomato and peppers until break down completely for a smooth, luscious Pepperonata sauce.
- 1 tbsp olive oil
- 1 tsp garlic minced
- 1 large potato cut into cubes
- 1/2 cup onion coarsely chopped
- 1/2 cup sweet peppers sliced/any veriety of sweet pepper
- 1 tomato
- 1/2 tsp ground cayenne pepper
- 1/2 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 Italian herbs Thyme and basil
- Over medium heat, place a saute pan. Add olive oil and minced garlic.
- Saute until garlic is fragrant.
- Now add onion, and sauce till the onion is soft.
- Toss in potato cubes and cook until potatoes are done to 90%.
- Then add, mixed pepper, tomato, ground cayenne pepper, and salt.
- Close it with a lid and cook unilt tomato breaks down.
- Now add balsamic vinegar, thyme, and oregano.
- Give a gentle stir and enjoy with crustrybread or patsa.
Other pepper recipes you may like,
- Goat cheese stuffed mini peppers
- Tofu stuffed peppers
- Lentil stuffed peppers
- Trinidad pepper shrimp
- Roasted mini peppers