Peperonata recipe
Ingredients
2 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
2 sweet pointed red peppers, cut into strips
2 yellow peppers, cut into strips
1 tbsp red wine vinegar
125ml (4fl oz) passata
10 pitted black olives, halved
handful basil leaves
Fry the onion and garlic in the oil for 8 minutes, until golden. Add the peppers and cook for 5 minutes, then add the vinegar, passata and season. Simmer for 25 minutes. Remove from the heat and add the olives and basil. Serve with toasted bread, if you like.
