Sweet & Hot Peppers Recipe

Prepare the base

Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the sliced garlic and minced shallot and cook, stirring, until they are fragrant and just beginning to color, about 1–2 minutes. Do not let the garlic burn.

Add heat and tomatoes

Stir in 1 tsp crushed red pepper flakes and cook for 30 seconds. Add the crushed San Marzano tomatoes and 1 tbs tomato paste; stir to combine.

Simmer and season

Add 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp sugar (if using). Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 18–22 minutes, stirring occasionally, until slightly reduced and thickened.

Finish the sauce

Remove from heat, stir in torn basil leaves. Taste and adjust seasoning with additional salt, pepper or sugar if needed. Keep warm while preparing peppers and toast.

Prepare peppers

While the sauce simmers, heat 2 tbs olive oil in a large skillet over medium-high heat. Add the sliced sweet bell peppers and cook, stirring occasionally, until they begin to soften and char slightly at the edges, about 6–8 minutes.

Add hot peppers

Add the thinly sliced fresh hot peppers (serrano/fresno) to the skillet and continue to cook 2–3 minutes more until fragrant and just softened. Keep seeds if you want more heat.

Season and deglaze

Season with 1 tsp salt and 1/2 tsp black pepper. Pour in 1 tsp red wine vinegar to deglaze the pan, scraping up any browned bits, and cook 30 seconds more. Remove from heat and toss in 2 tbs chopped fresh parsley. Taste and adjust seasoning.

Prepare cherry tomatoes

Toss 1 cup halved cherry tomatoes with 1 tsp extra-virgin olive oil and a pinch of salt. Gently fold them into the warm arrabbiata sauce or into the cooked peppers, depending on whether you want the tomatoes cooked through (fold into sauce) or vibrant and fresh (fold into peppers).

Combine components

For a composed dish: spoon a generous layer of arrabbiata sauce onto a platter or individual plates, top with the sweet & hot peppers, and scatter the halved cherry tomatoes over the top. Drizzle with a little extra-virgin olive oil and garnish with torn basil leaves.

Toast the bread

While peppers finish, heat a grill pan or skillet over medium-high heat (or preheat broiler). Butter one side of each bread slice with 2 tbs unsalted butter. Place buttered-side down on the hot pan or on a baking sheet under the broiler until golden and crisp, about 1–2 minutes per side on the pan, or 1–2 minutes under the broiler watching carefully.

Finish toast

Rub the cut side of the garlic clove over the warm toasted bread for a subtle garlic aroma. Optionally brush the tops with a little extra-virgin olive oil.

Assemble

To serve, place toast on plates and top each slice with a spoonful of arrabbiata sauce, then pile sweet & hot peppers and cherry tomatoes on top. Garnish with extra basil leaves and a light drizzle of olive oil. Serve immediately.