Red Peperonata

1. 1

   Core, seed and thinly slice the peppers 1/4 to 1/2 inch wide. In a large saute pan heat the oil along with the oil from the tin of anchovies and add the peppers and onion. Keeping the heat at medium, saute for about 5 minutes stirring occasionally.

2. 2

   After 5 minutes of saute, mince the anchovies and add half of them and the minced garlic to the pan. Continue to stir and saute for 15 more minutes over low to medium heat. Add the remaining anchovies and continue to stir and saute another 15 minutes more until the peppers really soften.

3. 3

   Stir in the capers, parsley and basil for another minute and then add the black pepper to taste. Cool and refrigerate for at least an hour, but it's best brought back to room temperature for serving as a side or condiment.

* Per serving · 4 servings · Values may vary.

No additional tips available.