Pasta Pepperonata Recipes

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PEPERONATA



Peperonata image

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

Provided by SpiceBazaar

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 potatoes, chopped
5 tomatoes, chopped
3 red bell peppers, cored and sliced
3 yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

Steps:

  • Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
  • Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

Nutrition Facts : Calories 394 calories, Carbohydrate 68.2 g, Fat 11.4 g, Fiber 12.5 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 631.3 mg, Sugar 19 g

PEPERONATA SAUCE



Peperonata Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes. Toss with 12 ounces cooked fusilli, adding up to 1/2 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 1/2 cup torn basil and season with salt and pepper. Serve with drizzled olive oil.

PEPERONATA



Peperonata image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
  • Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
  • Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

PEPERONATA



Peperonata image

Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It's finished either with red wine, northern Italy, or wine vinegar in the south. In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.

Provided by Peter Steriti

Categories     Vegetable

Time 3h30m

Yield 8-12 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
5 garlic cloves
1 teaspoon tuscany seasoning
1 pinch red pepper flakes
6 bell peppers, bright colors
1 medium onion
1 (28 ounce) can roasted tomatoes
salt and pepper
1 pinch red pepper flakes
2 tablespoons red wine vinegar
coarsely chopped basil
chopped olives like kalamata olive (optional)
anchovy (optional)
drizzle serving dish with a light drizzle balsamic glaze (optional)

Steps:

  • Peter's Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes.
  • Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat, maintaining a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released.
  • Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling.
  • Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill.
  • When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand. Remove core and seeds. Don't be concerned when some fall into the liquid. Cut peppers in ½ inch strips lengthwise.
  • Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent. Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.

Nutrition Facts : Calories 164.6, Fat 13.9, SaturatedFat 1.9, Sodium 9.2, Carbohydrate 10, Fiber 3, Sugar 5.4, Protein 1.9

PASTA PEPERONATA WITH TUNA AND OLIVES



Pasta Peperonata with Tuna and Olives image

Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, halved and thinly sliced
1 1/2 pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into 1/4-inch pieces (4 cups)
Kosher salt
2 cloves garlic, minced (1 tablespoon)
1 pint cherry tomatoes, halved
2 tablespoons golden raisins, chopped
3/4 cup Kalamata olives, pitted and halved
1 basil sprig, plus 1/3 cup fresh leaves, sliced if large
12 ounces spaghetti
1 jar (6 to 7 ounces) tuna in oil, drained and flaked
2 1/2 ounces Parmigiano-Reggiano, grated (1 cup)
1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed

Steps:

  • Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
  • Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.

MY SICILIAN EX-MOTHER-IN-LAW'S PEPERONATA



My Sicilian Ex-Mother-in-Law's Peperonata image

Camilla's version of a Sicilian "contorno" (meatless side dish) made with bell peppers, onion, garlic, and fresh herbs. It's usually made in large quantities so there will be leftovers to toss with either pasta or rice the next day. It can be made either in the oven or on the stovetop. This is the stovetop version. This is even better the next day!

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 12

3 large red bell peppers, seeded
1 large yellow bell pepper, seeded
2 tablespoons olive oil, or more to taste
1 large red onion, cut into 8 wedges
2 cloves garlic, minced
⅓ cup dry white wine
2 medium ripe plum tomatoes, diced
⅓ cup sliced black and green olives
1 bunch fresh basil, chopped
1 tablespoon chopped fresh oregano
1 small fresh red chile pepper, finely chopped
salt and ground black pepper to taste

Steps:

  • Cut red and yellow bell peppers into 1-inch pieces.
  • Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
  • Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 115.1 mg, Sugar 9.1 g

PEPERONATA



Peperonata image

Provided by Mark Bittman

Categories     side dish

Time 20m

Number Of Ingredients 4

Sauté sliced onions
sliced peppers
chopped tomatoes
basil leaves

Steps:

  • Sauté sliced onions until soft. Add sliced peppers, and cook until wilted; add a cup or more chopped tomatoes (with juices) and a handful of basil leaves. Bring to a boil; reduce heat and cook, stirring occasionally, until mixture is thick, about 15 minutes.

PEPERONATA



Peperonata image

Categories     Pepper     Appetizer     Side     Sauté     Vegetarian     Low Cal     Wheat/Gluten-Free     Spring     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1/4 cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 fresh rosemary sprig
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

  • Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

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