Peppers and tomatoes

Peppers and tomatoes

Peperoni al pomodoro

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
90ml olive oil
600g peperoncini dolci, stems trimmed
1 garlic clove, finely chopped
400g ripe tomatoes, peeled, de-seeded and chopped
6 basil leaves
salt

Method

  1. Heat the oil in a pan and fry the whole peppers (the little seeds inside are edible) for 10 minutes, stirring constantly. Add the garlic and fry for a minute, then stir in the tomatoes, basil and salt. Cover and cook for about 15–20 minutes, until the peppers are soft.
  2. My mother used to add some new potatoes and serve these as a first course accompanied by country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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