Fusilli with friggitelli peppers are a leftover-friendly first course, very easy and quick, made to use up leftovers from Sunday lunch. They are very tasty and appetizing, and the basil adds a very pleasant touch of freshness to the dish.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3-4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz Friggitelli peppers
- 1 clove Garlic
- 6 Cherry tomatoes
- to taste Extra virgin olive oil
- to taste Fine salt
- 7 oz Fusilli
- to taste Basil
Preparation
1) Wash the friggitelli peppers under running water. Completely remove the stalk and dry them thoroughly to prevent dangerous splashes of hot oil during cooking.
2) Heat some extra virgin olive oil in a deep non-stick pan. Start frying the peppers (which will darken and shrink), turning them occasionally in the oil. As they cook, drain them and transfer to a plate with absorbent paper.
3) Meanwhile, wash and cut the cherry tomatoes in half.
4) In the same pan where you fried the friggitelli, sauté a garlic clove. Then, add the cherry tomatoes and let them cook over high heat, stirring often, for a few minutes. Lower the heat and cover, allowing the tomatoes to soften for a few minutes (about 5 minutes).
5) When the tomatoes have softened, add the friggitelli, season with salt, stir, add some torn fresh basil leaves and let them flavor in the tomato over low heat for 5/6 minutes.
6) As soon as the water boils, add the pasta, salt it, and cook until al dente. Drain it, combine with the friggitelli peppers, and let the pasta absorb the delicious sauce for a minute.
