Fettuccine with peperonata, olives, capers, and basil

Indulge in a rustic Italian-inspired dish that combines the vibrant flavours of peperonata with the rich depth of Grumpy Grandma's Kalamata olives.

This fettuccine recipe marries the sweetness of capsicum with tangy capers, aromatic garlic, and a hint of white wine, all simmered in a luscious tomato sauce. Tossed with fresh basil and creamy bocconcini or mozzarella, it’s a dish full of hearty Mediterranean flavours, perfect for a cozy dinner or to impress guests with its authentic, comforting taste

Fettuccine with peperonata, olives, capers, and basil

Ingredients

1 medium red onion, finely chopped

Grumpy Grandma’s Australian olive oil

1 red capiscum and 1 green or yellow capsicum, halved, seeded and sliced thinly

2 fat cloves garlic, finely sliced

2 scant tbs capers (drained)

1/2 cup Grumpy Grandmas kalamata olives (preferably unpitted)

Slosh of white wine

400g tin peeled tomatoes

Salt/Pepper

Handful fresh basil leaves, shredded

Bocconcini or mozzarella, roughly chopped

Method

Heat oil over medium heat and soften onion for several minutes then add capsicum strips and garlic.

Continue cooking, stirring regularly, for about eight minutes or until capsicum begins to soften.

Add capers and olives and keep cooking, stirring frequently, for several more minutes.

Throw in the wine and when it has evaporated, tip in the peeled tomatoes plus about a third of the tin of water.

Season, bring to the boil and simmer for 35 mins. Add the basil and continue simmering for about five more minutes - check seasoning.

Cook pasta, drain and add to sauce together with cheese of choice, then serve.

Enjoy a satisfying meal where every bite is a burst of flavour!