At last Wednesday's market, the Peacock Farms display was overflowing with a rainbow of peppers (pictured below). It was about time for peperonata to make an appearance at a weekend dinner, so I filled up my bags with just about every color and almost made off with their Harvest basket. A hoarder's life for me. As I'm writing this, I can smell the rosemary, garlic, and peppers having a party on the stove. Yu-um.
The flavor development of this dish benefits from some time in the fridge so I recommend making it a day ahead.
Tools (If an item is linked, it's the same as what I use in my kitchen.)
BPA-free Storage Containers
Ingredients (Makes approximately 3 heaping cups - Adapted from Cook's Illustrated)
- 1 pound thin spaghetti
- 2 small/medium onions, sliced thin or about 1/4 inch (you should end up with 2 cups)
- 2 pounds sweet peppers, seeds and ribs removed, sliced in half vertically Note: I used red and orange peppers for some visual diversity. You can use all red, but skip green.
- 1 1/2 pounds fresh tomatoes, cored and diced (you should end up with about 18-20 oz after prepping)
- 1/4 cup quality olive oil
- 5 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes Note: This adds a very mild undertone of heat. If you want to turn it up you can add a smidge more, but I recommend adjusting slowly. I saw a recipe that mashed together garlic, salt, and jalapeno which could be another great idea for heat.
- 5 inch sprig of rosemary + little sprigs for decoration
- 2 teaspoons pomegranate or red wine vinegar
- Kosher or flake-style salt and freshly ground pepper
- Freshly grated Parmesan for serving
- Turn the broiler on high and adjust your oven rack to the highest position where you can still fit a pan. Char the peppers, then bundle them up in the foil and seal everything in a Ziplock bag. After the peppers sweat for about 15 minutes, the skins should come right off. Note: Don't worry about getting every bit of skin off. After the dish stews, any stray pieces of pepper skin will separate and curl up. They're easy to spot and remove.
- Once the skins are removed, slice the peppers lengthwise into 1/4 inch pieces.
- Heat 1/4 cup of olive oil over medium heat in a Dutch oven or similar pot.
- Add the onions, sprinkle with salt and freshly ground pepper, and then sauté until translucent and just starting to brown around the edges. Stir occasionally.
- Add the tomatoes, sprinkle with salt and freshly ground pepper, then simmer for 10 minutes until the tomatoes start to break down.
- Add the peppers, crushed pepper flakes, garlic, rosemary sprig, and stir to combine.
- Reduce heat, cover, and simmer for 20 minutes. Stir occasionally.
- Remove the lid and rosemary, stir, increase the heat to medium, and then simmer uncovered for another 10-15 minutes until the liquid is slightly reduced and thickened. (Sometimes it needs an extra 5 minutes if the tomatoes are extra juicy.)
- Off the heat, add the vinegar and then any additional salt and pepper to taste.
- This is the point at which I recommend refrigerating the peperonata in an airtight container so that the flavors can meld overnight.
- Cook your pasta per the instructions and for the love of all things starchy don't rinse it. Note: Using fresh pasta is a bonus with this dish since the fresh noodles will more readily absorb the sauce.
- While the pasta is cooking, gently warm your peperonata in a pot.
- Add the pasta to the peperonata and toss until combined.
- Top with freshly grated Parmesan and a rosemary sprig.
Peperonata can be refrigerated in an airtight container for up to 2-3 days. If you've already mixed it with pasta, I recommend 1 to 2 days max since the quality of cooked pasta degrades pretty quickly. Peperonata also freezes beautifully.