Pasta with friggitelli
In Italy, padrón peppers are known as friggitelli or friarelli, if you are in Campania. These mild peppers have a slightly sharp, bitter aftertaste, and they are mostly eaten fried or pickled, but you might also try this tasty dish of pasta with friggitelli.
In this recipe, which is presumably from Naples, the bitterness of the friggitelli is balanced by sweet tomatoes. The result is a delicious pasta sauce, that can be prepared and ready to serve in less than 15 minutes.
Ingredients
1 clove of garlic
5-10 friggitelli depending on their size
5 mature tomatoes
Olive oil, salt and pepper
Freshly grated pecorino
Preparation
Heat the olive oil in a casserole.
Peel and slice the garlic and fry it in the olive oil over light heat.
Wash the friggitelli and cut them in thin strips.
Put them in the casserole and fry them until they turn soft.
Wash the tomatoes, cut them in halves and add them to the friggitelli along with a little cooking water from the pasta.
Allow the sugo to simmer for 5-10 minutes.
Adjust the taste with salt and pepper and serve the pasta with friggitelli with freshly grated pecorino.
I used pasta busiate with the condiment of fried friggitelli and tomatoes, but other kinds of short pasta might do as well.
Italian Notes
Italian Notes
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