Serves 8 or more
This can be served warm or at room temperature, as part of an antipasto buffet or as a side dish. Serve lots of grilled or toasted bread alongside; if you have some peperonata left over, it makes a great frittata filling.
- ¼ cup extra-virgin olive oil
- 4 anchovy fillets, chopped
- 2 medium onions, sliced ½ inch thick
- 6 small (or 4 large) bell peppers (red, yellow, and orange), cut into 1-inch strips
- 1 teaspoon kosher salt
- ½ cup pitted oil-cured black olives
- ¼ cup drained capers in brine
- ¼ teaspoon crushed red pepper flakes
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- Grilled or toasted country bread, for serving
Heat the olive oil in a large straight-sided skillet over medium heat. When the oil is hot, add the anchovies. Cook and stir until they dissolve into the oil, about 1 to 2 minutes. Add the onions, and cook until they begin to wilt, about 4 minutes.
Add the peppers, and season with the salt. Add the olives, capers, and red pepper flakes, and get everything sizzling; then add the tomatoes, slosh out the can with 1 cup water, and add that to the pan. Cover, and cook until the peppers begin to droop, about 10 minutes.
Uncover, and cook until the peppers and onions are tender and the sauce is thick and flavorful, about 10 to 15 minutes more. Serve with a basket of grilled or toasted bread on the side.