When I was in cooking school, one of the recipes I learned was a delightful and very versatile dish called Pipperanata ( Pip-er-a nata).

At home we make this dish to go over spaghetti squash, pasta and on crostini.
It’s tasty with a dash of Parmesan on a sandwich with melted cheese. It is also good served with just any kind of meat or fish. Its a great way to use up an over abundance of summer peppers too. And if you have a plethora of tomatoes, you can use those instead of canned.


2 Tbsp. olive oil
1 large onion, diced
red pepper flakes (optional)
3-4 red, yellow and orange peppers, cut
into bite size pieces
1 cup Kalamata olives, pitted and chopped
1 large can crushed tomatoes
salt and pepper to taste



Sweat the onions in the olive oil over medium-low heat.  Salt the onions as you do this and add red pepper flakes if using.  When onions are soft, add the peppers, olives and crushed tomatoes.   Cook until peppers are soft and add salt and pepper to taste.  (Careful with the salt as the olives have a salty taste. 

Dunham's Sports

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