2 lbs. firm and sweet peppers
8 oz. ripe tomatoes, peeled, seeded, and diced
One small white onion, chopped
One clove garlic, chopped
Eight basil leaves
Eight tabs. olive oil
capers, to season
pitted black olives (optional)

How to make the Peperonata – Peppers Sauteed with Olive Oil and Capers :

Clean and cut the peppers into strips. Prepare a soffritto by sauteing the onions and garlic in a saucepan with two tbs. of olive oil. When golden brown, add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire, and set aside.

In a sizeable sauteing pan, heat six tbs. of olive oil, then add the peppers. When these are slightly soft, add the soffritto, mix in the capers and olives (optional), season, and continue cooking until peppers are tender but still crisp (the peppers are overcooked when the skin begins to fall off). Remove from fire. Serve at room temperature.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at