Pasta with green peppers!
A typical first course of Neapolitan cuisine prepared with green peppers or friggitelli with tomato sauce and basil.

The recipe is very simple, and once you bring this dish to the table, you’ll be licking your lips.
Green peppers are a vegetable that we find in the summer months, and their characteristic is their slightly bitter taste. They are ideal not only as a pasta dressing but also exceptional as a side dish.
The friggitelli, more commonly known as green peppers or puparuoli in the Campanian dialect, are vegetables rich in nutrients.

Near my house, in the square, there is a 0 km market where you can find excellent fresh and fragrant agricultural products. In fact, today I found and bought new potatoes and friggitelli.

They have an elongated shape ending in a point, with a maximum length of three inches, and are green in color. Contrary to what you might expect from the name, they are not spicy but very sweet.

Other possible ways to enjoy them without altering the flavor could be to cook them in a pan with oil and garlic; grill them or bake them.

Generally, friggitelli serve as a side dish for a main course, often a meat or fish entree.
Cooked in this way, friggitelli can also be eaten as a side dish with some meatballs or simply with roasted meat or next to pork loin with white wine.

The result is a spectacular sauce, and scooping it up with bread is a must!

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

311.84 Kcal

calories per serving

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Energy 311.84 (Kcal)
Carbohydrates 34.32 (g) of which sugars 5.24 (g)
Proteins 8.95 (g)
Fat 16.22 (g) of which saturated 3.16 (g)of which unsaturated 8.76 (g)
Fibers 5.45 (g)
Sodium 1,104.65 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pasta with Green Peppers

1.1 lbs friggitelli
1 clove garlic
24.7 oz peeled tomatoes
to taste olive oil
11.3 oz pasta
to taste salt
leaves basil
to taste Parmigiano Reggiano DOP (for those who wish to add it on top of the pasta)

Tools

Pan
2 Lids
Pot
Colander
Dishcloth

Preparation of Pasta with Green Peppers

Wash the friggitelli, remove the stalk, and eliminate the internal seeds.
Then dry them with a clean dishcloth.
Cut the friggitelli in half and remove the seeds. They need to be dried to prevent the oil from splattering during cooking.
In a non-stick pan, cook them over high heat for a few minutes with olive oil to taste, stirring often.
(A tip: cover with a lid to prevent oil splashes).
Remove the peppers after a few minutes when they have softened and gained a slight color.
In the same pan where you sautéed the peppers, and then removed them, fry a whole clove of garlic in the same oil until golden, add the peeled tomatoes cut into pieces, and let it cook.
Adjust for salt, remove the garlic, and add a few basil leaves.
Halfway through cooking, add the previously cooked friggitelli, stir to blend the flavors, taste, cover with a lid, and lower the flame.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente.
Transfer it to the pan and mix it with the sauce.
Your pasta with friggitelli is ready to be served.
Enjoy your meal!