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2 lbs. firm and sweet peppers
8 oz. ripe tomatoes, peeled, seeded and diced
1 small white onion, chopped
1 clove garlic, chopped
8 basil leaves
8 tbs. olive oil
capers, to season
pitted black olives (optional)
salt
pepper
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See Also:
Vegetables
Basilico Genovese DOP
Peperone di Senise IGP
Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP
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Clean and cut the peppers into strips. Prepare a soffritto by sautéeing the onions and garlic in a saucepan with 2 tbs. of olive oil. When golden brown add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire and set aside.
In a large sautéeing pan, heat 6 tbs. of olive oil, then add the peppers. When these are slightly soft, add the soffritto, mix in the capers and olives (optional), season and continue cooking until peppers are tender but still crisp (the peppers are overcooked when skin begins to fall off). Remove from fire. Serve at room temperature. |
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