Charlie Moore: Pepperonata

Posted on December 27, 2014


Today’s #MBrecipes contribution from General Manager & Director of Touring, Charlie Moore! Charlie prefers to remain ‘the voice on the phone’ and asked us to post a picture of bell peppers, so in addition here’s a neat ‘how spicy is that pepper’ scale.

1/2 cup olive oil
1/4 tsp red pepper flakes
3 large bell peppers (red, orange, yellow) with stems, seeds, and ribs
removed and coarsely chopped (1″ pieces)
1 large red onion, peeled and coarsely chopped
3 garlic cloves, minced
2 14 oz cans of diced tomatoes, drained
1 tablespoon red wine vinegar
Fresh basil, shredded
Grated parmesan cheese

Heat the oil and red pepper flakes in a large skillet over medium-high
heat. When hot, add bell peppers and then the onion and garlic. Stir

After a couple of minutes, lower the heat to medium and saute,
stirring occasionally, until peppers and onions are almost-soft, 12-15

Add drained tomatoes, stir to release any bits stuck to the pan, add
salt and black pepper to taste, cover and simmer 5-10 minutes.
Uncover and stir in vinegar.

Serve over pasta, garnish with fresh basil and parmesan cheese.


Posted in: #MBrecipes