The recipe of friggitelli with tomato sauce, a savory side dish that can also be used as a pasta sauce!
I friggitelli they are gods green peppers with a sweet taste, cooked especially in southern Italy. Rich in vitamins and antioxidants are found on the fruit and vegetable counter only in certain periods of the year, so you do not have to run away.
One of the classic Neapolitan recipes that has them as protagonists sees them dive into a fried garlic and oil and become crunchy and tasty in the blink of an eye.
The added tomato will eventually make them even tastier and suitable both as boundary both as a pasta seasoning.
Below, the steps of our recipe.
Ingredients
- 500 gr of green chillies (friggitelli or friggiarielli)
- 400 gr Piennolo cherry tomatoes
- 1 clove of garlic
- 2 3-basil leaves
- a pinch of salt
- extra virgin olive oil as needed
Prepare the friggitelli
Wash the peppers and remove the petiole and any internal white seeds. Warm up one plenty of extra virgin olive oil in the pan with the peeled garlic clove cut in half. Fry the green chillies cut into pieces.
Prepare the sauce
Cut the Piennolo cherry tomatoes with chunks and add them to the pan when the peppers have started to color. Cook for a few minutes and add salt, adding the basil cut into pieces. Serve the friggitelli as a delicious side dish or add them to the pasta.
