Many years ago, I had peperonata in Tuscany around a family table over a rich plate of pasta. Based on cucina povera, or an Italian tradition of using poor-man’s ingredients to fill up and create hearty meals, peperonata is a recipe I love! You get all your veggies with the richness of a starch like risotto or pasta.

Tante belle cose e tutti a tavola!

~Lisa

You can watch Lisa make this dish on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Peperonata Ingredients:

3 lbs Roma tomatoes, sliced in match sticks

3 lbs mixed red, yellow, and orange bell peppers in match stick slices

3 lbs sweet onions, in match stick slices

1/2 cup Extra Virgin Olive Oil

1 teaspoon Sicilian Sea Salt

1/2 teaspoon freshly ground Black pepper

1 teaspoon dried Oregano

4 or 5 fresh basil leaves chopped

Lisa’s Peperonata Directions:

In a large pot, place the Extra Virgin Olive Oil, the onions, tomatoes and peppers. Cook on medium heat until the ingredients are soft. Add spices at the end (salt, pepper, and oregano), after the mixture has cooked. Serve on top of plain risotto or any cut of pasta.