Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! At last I am posting a new recipe! The truth is that I have missed the blog a lot but on the other hand I desperately needed to get some rest since was in the verge of exhaustion…Today we are making a fantastic dish that stems from Italy made with few humble ingredients. Pepperonata is an ode to peppers, one of my favourite summer veggies! Peppers cooked ina tomato sauce with lots of garlic and mint make a deliucious vegan dish that can be servfed as an appetizer, pasta sauce or bruschetta topping. I am sure you will love it, guys!
Kisses and hugs everyone!
Ingredients (serves 3-4):
1 1/2 red, green, yellow pepper, sliced
4 garlic cloves, minced
500 gr. tomato puree
1/3 cup white wine
6 fresh mint leaves
4 Tbsp olive oil
salt and pepper
500 gr. penne
Place the peppers and garlic in a pot and saute for 2 minutes in 1 Tbsp olive oil. Pour the wine and allow to evaporate. Add the tomato puree, one cup of water and mint and allow to simmer. In the end pour the rest of the oil and season with salt and pepper. IUn the meantime cook penne according to package instructions. Drain them and transfer them in the pot with the peppers. Stir until well combined. Serve immediately. Enjoy!
You can enjoy the pepperonata as an appetizer, as an accompaniment or as a bruschetta topping.