• 10 pulpy red and/or yellow sweet peppers

  • 3 tablespoons of olive oil

  • 3 cloves of minced garlic

  • 28 oz. can of Italian peeled tomatoes

  • 4 fillets of anchovies preserved in oil

  • 3 tablespoons of capers, rinsed

  • 2 tablespoons of chopped basil

  • Salt and pepper to taste

  • Sprigs of basil for garnish

  • A pinch of oregano


  1. Wash the peppers and dry with a clean kitchen rag, cut them in half and remove the cores, seeds and any white membranes.

  2. Cut peppers into large strips and set on the side.

  3. Chop the peeled tomatoes coarsely or place in a food processor and blend for 10 seconds until chunky. Set on the side

  4. In a large sauce pot, at a medium heat, place olive oil, the anchovies and with the help of a wooden spoon mash the anchovies as the garlic is sautéing.

  5. Add the peppers, ½ teaspoon of salt and cook for 10 minutes, stirring occasionally.

  6. Add the tomatoes, capers, basil and black pepper to taste; mix, stir and continue cooking for an additional 20 minutes.

  7. Check for doneness and for salt, add it if needed.

  8. Transfer to a serving dish; garnish with basil sprigs and a pinch of oregano.

  9. Serve hot or at room temperature.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.