There are certain dishes that everyone in the family loves almost any time you serve. This classic Italian Pepperonata recipe is one of the few dishes that get into the list of family favorites.
This is the recipe for famous Italian potatoes with peppers. It is an excellent party-friendly recipe and perfect for summer barbecue parties.
Highly customizable, easy pan-fried Pepperonata recipe that is simple and easy to put together, like this Penne Pomodoro recipe. It could be everyone's pick because of its rainbow colors, mixed texture, and refreshing aroma.
About this recipe
This easy Peperonata recipe with unbelievably authentic Italian flavors is good to make in less than 30 minutes.
Furthermore, these spicy roasted potatoes, peppers, and onions are made with universal ingredients; you may have it right in your home now.
This sauteed pepper onion side dish is meant to be made in the summertime to use backyard garden vegetables.
However, we don't need to wait for the summer to enjoy or rely on our backyard. We can relish any time by taking advantage of the grocery store’s fresh produce aisle, like this Spicy Marinara Sauce.
What is Pepperonata?
It's an authentic Italian dish usually made with various peppers, tomatoes, and onions. Cooking on low heat in a closed pan by infusing all the flavors together, is the highlight. Other ingredients, like potato, and eggplant, are added according to the season and the region.
These soft, slow, cooled peppers are excellent for spreading or sides. The habit of adding protein sources like chicken, and lamb developed later, and are fabulous add-ons to try.
The ingredients
Peppers. Multiple colors and multiple varieties 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 peppers 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 Spicy penne pasta. Instead of making the Pepperonata with fresh tomato, the canned fire-roasted tomato is also an excellent 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, which tasted great in this side dish.
Cayenne pepper. Half a teaspoon of cayenne pepper is added to create heat. You may substitute it with paprika if it is too much for your spice level.
Balsamic vinegar. It’s delicious, sweet, and mildly tangy, which makes the Pepperonata pop with intense quality.
Olive oil. Brings a vibrant aroma and is excellent for simmered cooking.
Thyme+Basil. The flavor enhancer that beautifully blooms up 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 and let it close tightly so that steam does not escape. Cook for about 20 minutes, stirring a couple of times in between.
The uniform heat from the bottom of the pan and the steam on the top cook the peppers and the potatoes soft and tender.
Seasoning. Once the tomato becomes mushy, the potato becomes a fork-tender. Sprinkle basil, thyme, and balsamic vinegar. Give a gentle stir until all the ingredients are combined.
Serve. And transfer to a serving plate. And enjoy it with crusty bread.
How to serve?
This Pepperonata recipe is versatile and tastes excellent with 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 will love this.
As spread. A wonderful spread, and great to be served as a top layer for a burger and a sandwich.
Storing ideas
Refrigerate. Transfer leftover or excess Pepperonata to an airtight container and store for up to three days in the refrigerator.
Freezer. This is a freezer-friendly side dish. Freezes well And is excellent to use for up to 4 months. Let them thaw in the refrigerator overnight or up to 8 hours.
Reheat. Add them to your saute pan and sprinkle water to moisture it enough. Gently reheat, then it becomes hot.
Variations
Protein. You may use chicken breast, thighs, ground chicken, or ground beef as a complete meal. Chicken Pepporanata is the most famous of them all.
Slow cooker. These are the second-best choice of cooking method as the entire cooking process mainly depends on 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 cook the tomato and peppers until they break down completely for a smooth, luscious Pepperonata sauce.
Printable recipe card
Pepperonata
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 large potato cut into cubes
- ½ cup onion coarsely chopped
- ½ cup sweet peppers sliced/any veriety of sweet pepper
- 1 tomato
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
- 2 tablespoon balsamic vinegar
- ¼ Italian herbs Thyme and basil
Instructions
- 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.
Notes
Nutrition
Other pepper recipes you may like,
- Goat cheese stuffed mini peppers
- Tofu stuffed peppers
- Lentil stuffed peppers
- Trinidad pepper shrimp
- Roasted mini peppers
Recommended tools for making this recipe
Skillet. A large skillet is perfect for sautéing peppers and onions to soft, sweet perfection.
Wooden Spoon. This most reliable tool is ideal for stirring your potato with peppers and onions, ensuring it doesn't stick or burn.
Chef’s Knife. My best friend for slicing and dicing your peppers and onions.
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