Bell Pepper & Tomato Sauce
All summer flavors are packed in this simple sauce. To get the best result is important to use capers preserved in salt, washing and rinsing them very well. Use this sauce for seasoning your favorite pasta or top a slice of bruschetta!
Ingredients
- 500 g cherry or San Marzano tomatoes - red and ripe, chopped in small pieces
- 2 bell peppers - chopped in small pieces
- 2-3 cloves of garlic - peeled and chopped
- 1 handful capers - washed, rinsed and chopped
- 1 handful black olives - pitted
- 5 Tablespoon extra virgin olive oil
- 1 handful fresh basil
- ½ cup parmesan cheese - grated
- Salt and pepper to taste
Instructions
- In a sauté pan or heavy casserole, coat the bottom with extra virgin olive oil. Sauté garlic (chopped or crushed cloves), capers and black olives over medium heat for about 5 minutes until garlic is golden. Add chopped tomatoes and bell peppers and season with salt. Bring to a simmer, cover with a lid and let it cook at low heat for about 10 minutes until tomatoes and bell peppers have cooked down and softened. Stir from time to time, to prevent sauce from sticking. When cooked, season with more salt if needed and pepper.
- Use this sauce to season your pasta: add the cooked pasta to the sauce in the sauté pan. Lower the heat and toss the pasta in the pan so that the pasta is well coated with the sauce.
- When well combined, turn the heat off and add parmesan, fresh ground pepper and sprinkle some Serve immediately.
Notes
- You can use onion in place of garlic, or use both together. If you don’t like to eat garlic, just crush it, sauté in the extra virgin olive oil and remove before serving.
- When adding parmesan, it’s important to turn heat off to prevent the cheese from sticking to the bottom of the pan and get cooked. This way, your parmesan will add a creamy texture to your sauce.
- If you don’t have capers and olives, just leave them. As simple like this.
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