Digestible Pepper Stew

Method

1. Clean the peppers: remove stem, seeds, and all internal white parts.
2. Cut the red Tropea onion into large pieces (not finely chopped).
3. In a pan, heat extra virgin olive oil, add the onion, a few basil leaves, and the chili pepper. Sauté over high heat, adding a pinch of salt to help the onion wilt.
4. Add half of the peppers and half of the cherry tomatoes. Add a little salt and sauté briefly.
5. Add the anchovy fillets, capers, and pitted Taggiasca olives.
6. When the onion becomes translucent, add the remaining peppers and tomatoes. Adjust salt carefully (the anchovies, olives, and capers already contain salt).
7. Cover and cook on medium heat for 10 minutes.
8. Remove the lid and cook for another 5 minutes on medium heat.
9. Adjust salt if needed, add fresh basil leaves, cover and let rest for 5-6 minutes before serving.
10. Serve with a drizzle of balsamic vinegar and extra virgin olive oil if desired.