Peperonata con Olive e Pangrattato

Bring a little southern Italian warmth to your table with this rustic peperonata. Simple, flavorful, and perfect for soaking up with crusty bread.

By Giovanni Siracusa

@unpezzoditalia

May 06, 2025

Peperonata con Olive e Pangrattato

By Giovanni Siracusa

Ingredients

2

pounds peppers (green, yellow, and orange), sliced into strips
1

small chili pepper, chopped
4

cloves garlic, whole and peeled
6

oz black olives (preferably oil-cured or briny)
2

oz capers, rinsed
Extra virgin olive oil
Salt, to taste
Plain breadcrumbs (preferably homemade or rustic)

Instructions

TOTAL TIME

20 minutes

4-6 servings

A colorful dish from Southern Italy, Peperonata con Olive e Pangrattato brings together sweet peppers, briny olives, and golden breadcrumbs for a bold, rustic flavor. It’s one of those dishes that shows up on just about every table once the weather warms up.

A display of fresh peppers, black olives, capers, and breadcrumbs in bowls on a lace tablecloth, with garlic, a bottle of olive oil, and a rustic wooden box in the background.

STEP 1

Prepare the peppers by cutting off the tops, removing the seeds, and slicing them into thin strips.

A wooden bowl filled with sliced yellow and green peppers sits on a white crocheted tablecloth.

STEP 2

In a large frying pan, heat a generous amount of extra virgin olive oil over medium heat. Add the whole garlic cloves and chopped chili pepper, sautéing for 2-3 minutes until fragrant.

A silver pan with olive oil, sliced red chili peppers, and whole garlic cloves sizzling inside.

STEP 3

Add the sliced peppers to the pan. Stir to coat them well in the olive oil. Cook, stirring occasionally, until the peppers start to soften, about 5–10 minutes.

STEP 4

Once the peppers are beginning to soften, season with salt. Add the black olives and capers, stirring to combine. Continue cooking for another 5 minutes until the peppers are fully tender.

A close-up of sautéed yellow and green peppers mixed with black olives and capers in a pan.

STEP 5

Sprinkle a generous handful of breadcrumbs over the peppers. Let the breadcrumbs toast lightly in the pan for about 1 minute, then stir everything together to coat.

A close-up of a dish with sliced green chilies, mango strips, black olives, and spices being mixed in a bowl with a wooden spoon.

STEP 6

Remove from heat and let the dish rest for a few minutes before serving. Enjoy warm, at room temperature, or cold.

A plate of sautéed yellow and green peppers mixed with black olives and breadcrumbs sits in the foreground, with a glass of white wine labeled GRATSI and a large white pan in the background.

Serve with a glass of Gratsi White! Simple yet full of character, Peperonata con Olive e Pangrattato is a perfect celebration of Southern Italian flavors. Buon Appetito !

The market

A hand pours Gratsi Red Wine from a stylish black and white box into a glass, both branded with "Gratsi," set against a clean white background.

Peperonata con Olive e Pangrattato

Peperonata con Olive e Pangrattato