A classic mediterranean pasta. Simple and delicious, with sweet peppers, onion and tomato, gently cooked in extra virgin olive oil.
Boil a large saucepan of water and add a tablespoon of salt.
Gently cook the onion and garlic until the onion is soft and translucent, now add the peppers, salt and herbs. Cook slowly until the peppers are soft and sweet, this is best done with a lid on.
About 5 mins after adding the peppers add the baby tomatoes and the red wine vinegar, stir for a minute and replace the lid. Cook until everything is softened but the peppers remain in chunks, about 10-15 mins.
Meantime cook the pasta al dente, drain it and add to the cooked peperonata.
Serve with course-ground black pepper and grated Parmesan.
Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.
They are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism.
They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.
The secret ingredient is always love.