When summer is in full swing, the garden offers us its most beautiful and flavorful colors, and the mind immediately turns to fresh, light, and quick preparations. Among these seasonal treasures are friggitelli, small green peppers, sweet and fragrant, which are the perfect base for a sauce that speaks of vacation and simplicity.
In this recipe, I show you how to prepare a friggitelli and fresh tomato sauce in just 30 minutes total. This condiment is not only extremely light and genuine but takes advantage of the best summer ingredients to create a delicate yet enveloping flavor. It’s ideal for dressing rigate pasta or enriching bruschettas and summer cold dishes.
The key to this preparation is the use of fresh peeled tomatoes, which make the sauce velvety, and slow cooking that softens the friggitelli. A simple preparation that shows how the most authentic flavors are often also the quickest to make. Ready to bring summer to the table with this 100% plant-based recipe?
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 pound tomatoes (fresh or quality peeled)
- 5 friggitelli peppers (or 6)
- 2 cloves garlic
- to taste olive oil
- to taste salt
- A few leaves basil
Preparation
Cut an X at the base of the tomatoes and immerse them in boiling water for about 2 minutes. This trick helps you peel them easily. Peeling fresh tomatoes is the secret to achieving a smooth and velvety sauce, removing the tough skin that could be unpleasant. Drain, peel, and set them aside.
Wash the peppers, remove the stalk, seeds, and cut them into strips.
Cutting them thin allows for more even and faster cooking.In a saucepan, pour a few tablespoons of oil and add the whole garlic cloves, slightly crushed. Let them brown and then remove the garlic before it burns.
Add the friggitelli to the hot oil and brown them for about 2-3 minutes, stirring often.
Add the peeled tomatoes cut into chunks (or canned peeled tomatoes if using those), season with salt, and add some basil leaves torn by hand.
Cover with a lid and let it cook on low heat for 20-30 minutes, stirring occasionally. The sauce will be ready when the friggitelli are soft and the tomato is well reduced.
Useful Tips
Use San Marzano or cherry tomatoes for a sweeter sauce.
If you like, you can add a pinch of chili pepper for a spicy note.
For an even creamier sauce, blend half of the tomatoes before adding them.
Notes
You can make this sauce in large quantities and store it in the fridge for 3 days or freeze it in portions.
Perfect with short rigate pasta, but also on bruschettas with a drizzle of raw oil.
Variations
Add some desalted capers for a Mediterranean touch.
You can add white onion to the sauté, instead of garlic, for a milder flavor.
With the addition of some cubes of fried eggplant, it becomes an even richer sauce.
FAQ – Friggitelli and Fresh Tomato Sauce
Can I use regular peppers instead of friggitelli?
Yes, but the flavor will change slightly. Friggitelli are more delicate and less watery.
Does the sauce need to be blended?
No, it is left in chunks. But if you prefer a smooth texture, you can blend part of it.
Can I make it in advance?
Of course, it’s even better the next day!
Friggitelli sauce is a recipe that smells of summer and simplicity. A light yet tasty condiment, perfect for those who love genuine flavors and want to take advantage of fresh seasonal products. Try it and bring it to the table: it will be a guaranteed success!
