This classic Italian Pepperonata recipe is one of the few that tops the list of family favorites.
Simply sauté the onion, garlic, potatoes, tomatoes, and peppers, then simmer with spices—and that's it! Enjoy a delicious Italian-style side effortlessly.
Have you ever had a dish that instantly feels like home, even in a foreign country?
While on an extended vacation in Italy, I tried various foods, from restaurant dishes to home-style meals. This Pepperonata recipe (spicy marinara sauce) felt like pure comfort with its authentic Italian flavors; here I am with the recipe!
This is a highly customizable, easy pan-fried Pepperonata recipe. It is simple and easy to assemble. It is great as a side dish hot, chilled, or at room temperature.
Plus, this Pepperonata is made with universal ingredients you may already have in your home.
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Why You'll Love This Recipe
⭐️Simple ingredients packed with flavor.
⭐️It's a delicious side dish.
⭐️Customize to serve a crowd.
Ingredients
- Peppers: I used a combination of green bell peppers and sweet mini-peppers, but you can use any color bell peppers.
- Onion: It compliments the textures of the pepper and the tomato.
- Tomato: Fresh tomatoes are the best, whereas canned fire-roasted tomatoes are good too.
- Potato: I have tried golden Yukon, red, or russet potatoes, which tasted great.
- Cayenne pepper: This is an optional ingredient. If half a teaspoon of cayenne pepper is too much for your spice level, you can substitute it with paprika.
- Balsamic vinegar: It’s delicious, sweet, and mildly tangy, which makes the Pepperonata taste delicious.
- Olive oil: It 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?
- Heat olive oil in a pan over medium heat, then add minced garlic and sauté until fragrant.
- Add chopped onions and cook until soft, then add potato cubes and cook until 90% done.
- Add sweet peppers, tomato, cayenne, and salt. Cover and cook until the tomato breaks down.
- Stir in balsamic vinegar, thyme, and oregano. Serve with crusty bread or pasta.
♨️How To Adjust The Heat
This Pepperonata tastes with a gentle heat and mainly comes from cayenne pepper.
You can adjust the amount of cayenne pepper to your heat tolerance or completely substitute regular or smoked paprika.
Storage & Reheating
In addition to using the leftovers as a side dish, you can repurpose them to make scrambled eggs or add them to a grain bowl for extra flavor.
Transfer the leftover Pepperonata to an airtight container and keep it in the refrigerator for up to three days and in the freezer for up to four months.
Let it thaw in the fridge overnight. Reheat on the stovetop (in a saute pan, sprinkle with a little water to moisturize them) or in the microwave(in 30-second intervals) by stirring in between.
FAQ
This plant-based Italian dish is typically made with slow-cooking peppers, tomatoes, and onions. Seasonal additions, like potatoes and eggplant, vary by region in Italy.
Yes, you can make them ahead. The flavors meld, and they taste better the next day. Store them in the refrigerator and warm them on the stovetop or microwave before serving.
Yes, you can. Add all ingredients to the slow cooker, set it on high heat, and
cook for about three hours. Stir in balsamic vinegar, thyme, and just basil before serving. Enjoy with bread or pasta.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Pepperonata(Potatoes With Peppers And Onion)
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
- Customize Spice Level: Adjust cayenne pepper to your preferred heat level, or substitute with paprika for a milder flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a pan over low heat, adding a splash of water if it’s too thick.
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