Name: OIL FREE ITALIAN PEPERONATA SAUCE
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 16 oz. gluten free pasta; 1 medium yellow onion (fine dice); 1 red bell pepper (diced into ¾-inch squares); 1 orange bell pepper (diced into ¾-inch squares); 1 yellow bell pepper (diced into ¾-inch squares); 2 Tablespoons minced garlic; 1 lb. 8 oz. plump tomatoes (quartered *); ¼ teaspoon baking soda; ¼ cup pasta water; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons dried basil; 2 teaspoons dried oregano; ¼ to 1 teaspoon sea salt; Pinch red pepper flakes; Fresh chopped basil; Vegan Parmesan Cheese (see link in Notes to make your own or try Violife brand)

Healthy, satisfying, and utter delicious, this Oil Free Italian Peperonata Sauce recipe is a delightful Italian sauce filled with sweet bell peppers, rich tomatoes, zesty onions, and earthy garlic. Simmered to perfection, this flavorful garden-fresh sauce is perfect for pasta lovers everywhere. The whole family is sure to love it!

OIL FREE ITALIAN PEPERONATA SAUCE

Healthy, fresh, and utter delicious, this oil Free Italian Peperonata Sauce recipe is a delightful Italian sauce perfect for pasta drenching.

Print Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Main Course

Servings 4

Ingredients

16 oz. gluten free pasta

Base Ingredients:

1 medium yellow onion fine dice
1 red bell pepper diced into ¾-inch squares
1 orange bell pepper diced into ¾-inch squares
1 yellow bell pepper diced into ¾-inch squares
2 Tablespoons minced garlic
1 lb. 8 oz. plump tomatoes quartered *
¼ teaspoon baking soda
¼ cup pasta water

Herb/Spice Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried basil
2 teaspoons dried oregano
¼ to 1 teaspoon sea salt
Pinch red pepper flakes

Optional Toppings:

Fresh chopped basil
Vegan Parmesan Cheese see link in Notes to make your own or try Violife brand

Instructions

Cook pasta according to instructions, drain, shake well, set aside. Save 1 cup of pasta water to add to the sauce. You may only use ¼ cup of pasta water for this recipe; however, you may need a little extra, so we are reserving extra pasta water at this time.
Place all the Herb/Spice Ingredients (except the red pepper flakes) into a small bowl, mix well. Set aside.
In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften.
Add the finely minced garlic, sauté for 30 seconds, then add the quartered tomatoes and the Herb/Spice Mix, stir well to incorporate, then simmer for 5 minutes.
Add the baking soda and stirring constantly for one minute, then simmer for 30 minutes (or longer) largely dependent upon how soft you enjoy the peppers. Stir occasionally.
After 30 minutes, the tomatoes should have broken down and released their juices and pretty much created a nice sauce, evaluate the amount of sauce. Add ¼ cup of pasta water, if needed.
Add the red pepper flakes at the end, stir, allow to simmer for several minutes.
Serve over your favorite pasta with freshly chopped basil and/or Vegan Parmesan Cheese.

Notes

Vegan Parmesan Cheese