02 August 2015


This recipe comes from Cathy Whims of Nostrana, Oven & Shaker, Hamlet as part of our Chef in the Market series. Peperonata is essentially roasted peppers and is delicious when added to many things, but especially fresh pasta!


  • 3 sweet peppers, sliced
  • 1 onion, sliced
  • 2 Tbs extra virgin olive oil
  • 1 – 2 Tbs sherry vinegar or balsamic vinegar
  • Salt and pepper


  1. Saute peppers and onions in oil until limp.
  2. Add vinegar, salt and pepper and cook until juices are thick and vegetables are tender.