There’s a scent that more than any other, since I was little, “warns” me when summer is about to arrive, and it’s the one of green peppers in the pan, a typical summer side dish of Neapolitan cuisine.
Unfortunately, here in Rome, they are not easily found and often tend to be confused with friggitelli, so when I return to Naples, I always stock up and often store them in vacuum-sealed bags or in the freezer to consume them later.
The other day I made a nice batch and most of it was consumed as a side dish to a buffalo mozzarella while, with the rest, the next day I prepared a dish of spaghetti with green peppers and fresh cherry tomatoes to lick your lips.
Now take a minute to read the recipe and then… let’s COOK and EAT!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz spaghetti
- 1.1 lbs sweet green peppers
- 2 cups cherry tomatoes (datterini)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- A few leaves basil (fresh)
Tools
- 1 Pan
- 1 Pot
- 1 Ladle for spaghetti
Steps
Preparing spaghetti with green peppers is very simple, you’ll just need a little patience in cleaning the peppers.
First, remove the stem and the seeds inside, then wash the peppers under running water and finally dry them well with a clean dish towel.
In a pan, heat the extra virgin olive oil along with a clove of garlic and, when it starts to sizzle, add the peppers and let them cook over high heat for a few minutes.
Then add the cherry tomatoes, previously washed and cut in half, salt. Add the basil leaves and let them cook with the lid on until the cherry tomatoes have released their juice creating a fragrant sauce.
Meanwhile the peppers are cooking, bring salted water to a boil and cook the spaghetti al dente. Then transfer them with the appropriate fork directly into the pan with the sauce and toss to flavor.
All that’s left is to plate and enjoy your dish of spaghetti with green peppers😉.
