Recipe courtesy of Anne Burrell
Episode: Eat, Pray, Love
Yellow and Red Pepper Piperade with Marcona Almonds
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Olive oil, for sauteing and drizzling
  • 2 cloves garlic, smashed and chopped 
  • 1 Spanish onion, diced 
  • 2 plum tomatoes, finely diced 
  • 1 red bell pepper, finely diced 
  • 1 yellow bell pepper, finely diced 
  • Kosher salt
  • 1/2 cup crushed tomatoes, preferably San Marzano 
  • 1 teaspoon red chile flakes 
  • 1 teaspoon pimenton (smoked paprika)
  • 1 to 2 teaspoons sherry vinegar 
  • 1/3 cup Marcona almonds, toasted and finely chopped 
  • Chopped chives, for serving

Directions

In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.

Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

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