Pasta alla Peperonata (Italian Bell Peppers and Tomatoes)

Peperonata is wonderful served with chicken, pork and lamb, beside a fat slice of frittata, topped with a frilly-edged fried egg, eked out with boiled potatoes and hard-boiled eggs or chickpeas. I like peperonata stirred into pasta or as part of a sandwich or tart. It keeps for days in the fridge if you put it in a jar and top it with a layer of olive oil, which is why I often make double.

Sauce:
red peppers (1 kg)
4 Tbsp. extra-virgin olive oil
1 knob butter
1 large onion, peeled and finely sliced
4 cloves garlic, peeled and pressed
sea salt
peeled plum tomatoes (450g)
red wine vinegar, to taste (optional)

Pasta:
1 lb pasta
4 Tbsp. sea salt

Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.

In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.

Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.

The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy).

Taste, season generously, and add a dash of vinegar to sharpen things up, should you want to.

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Add drained pasta to sauce and toss well until some of the sauce is absorbed by the pasta.

Makes 4 servings.