Rustic peppers are a classic dish, of both poor and rich Italian cuisine, equally widespread in the north as in the south. It is an excellent side dish for meat, but it is also often used as pasta sauce. In this case, increase the amount of tomatoes and lengthen the baking time so you almost dissolve the peppers.


  • 5 large sweet peppers
  • 10 tomatoes
  • 1 onion
  • dry white wine
  • capers
  • basil
  • extra virgin olive oil


  1. Wash the peppers and remove the internal seeds, then cut into irregular pieces
  2. Pour 4 tablespoons of oil in a large skillet and cook the finely sliced onion and tomatoes chopped in half. Cook on a covered pan over medium heat for 10 minutes
  3. Place the peppers and cook over high heat for a couple of minutes, stirring constantly
  4. Add a small cup of wine, a tablespoon of salted capers, cover again and cook over low heat for about 30 minutes, stirring from time to time
  5. Finally season with salt if necessary, add a dozen basil leaves and keep the fire on a few minutes before turning it off
  6. Let  it stand in the covered pan and serve slightly warm or at room temperature
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