Peperonata is a classic summer dish, combining the best of summer produce – peppers, fresh tomatoes and fresh basil. Use fresh wholemeal noodles if you can – these take about 8-10 minutes to cook, but the extra time is well worth it for the flavour.
PREP TIME: 20 min
COOK TIME: 20 min
READY TIME: 40 min
CALORIES: 170 Kcal
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- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large garlic clove, crushed
- 2 red peppers, cored, deseeded and cut into strips
- 2 green peppers, cored, deseeded and cut into strips
- 375 g (12 oz) tomatoes, skinned, deseeded and chopped
- 1 tablespoon chopped fresh basil
- 175 g (6 oz) wholemeal noodles
- Salt and pepper
- Sprigs of fresh basil, to garnish (optional)
1 Heat 1 tablespoon of the olive oil in a deep frying pan. Add the onion and garlic and cook very gently until the onion is soft but tint coloured. Add the peppers, tomatoes, basil and salt and pepper to taste. Cover and cook gently for 10 minutes.
2 Remove the lid from the pan and cook over fairly high heat until most of the moisture has evaporated. Keep the vegetable mixture warm.
3 Meanwhile, cook the noodles in plenty of boiling salted water until just tender. Drain the noodles thoroughly and toss in the remaining olive oil. Add salt and pepper to taste.
4 Divide the noodles among 4 serving plates and spoon the hot peperonata over the top. Garnish with sprigs of fresh basil and serve immediately, as a light main course with a salad.
- Calories: 170 Kcal
- Protein: 6 (g)
- Fat: 5 (g)
- Carbs: 28 (g)