Tiny Peppers in Cherry Tomato Sauce

1. 1

   In a large skillet, heat 3 tablespoons of the olive oil until shimmering.

2. 2

   Add the bell peppers and cook over moderate heat, stirring occasionally, until softened, about 12 minutes.

3. 3

   Transfer the peppers and any olive oil to a bowl.

4. 4

   Add the remaining 3 tablespoons of olive oil to the skillet along with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 20 seconds.

5. 5

   Add the tomatoes, cover and cook, stirring and crushing the tomatoes occasionally, until they are slightly softened, about 5 minutes.

6. 6

   Return the bell peppers to the skillet.

7. 7

   Add the oregano and season with salt and pepper.

8. 8

   Cover and cook over moderately low heat until the sauce is slightly thickened, 2 to 3 minutes.

9. 9

   Stir in the chopped basil and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.