Pasta with tomato sauce and friggitelli
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 4
Listen to the recipe
PRESENTATION
Pasta with tomato sauce and friggitelli peppers is, honestly, one of those dishes you just gotta try when you're down in Southern Italy. And look, when the weather warms up, it’s everywhere. Those tender friggitelli peppers—they're sweet green gems that bring a flavor you just don’t get from the other peppers. People in regions like Campania and Puglia really, really love these peppers. They’re mild and a bit crispy when sautéed, plus they’re perfect with that sweet passata di datterino tomato sauce. The sauce is super simple, and that's exactly what makes these Italian pasta recipes so comforting. It’s like, yeah, you’ll often see casarecce pasta in this dish, because their twisty shape really holds onto that moist, silky sauce—seriously good.
Everything about this meal just feels like it was made for sharing at a big, easygoing family lunch or a laid-back dinner with friends. In Southern Italy, everyone’s got their own spin on pasta with friggitelli peppers. Some folks add extra garlic for a kick, while others keep it light to let those sweet, garden-fresh flavors shine through. I mean, when you use real datterino tomato passata, the sauce ends up richer and a bit tangy, hugging the pasta and peppers together in every bite. For sure, the whole vibe of friggitelli pepper pasta is about relaxed, home-cooked goodness.
This kind of pasta with tomato sauce is the stuff that shows up at summer gatherings—where everyone’s laughing and reaching for seconds. It's not fancy. Pretty simple, really. Just good stuff that shows what’s best about traditional Italian dishes from the south. Whether you’re diving into new easy pasta recipes or craving something that feels like it came straight out of a Southern Italian kitchen, this pasta with tomato and pepper sauce will fit right in. So here's the thing, it’s all about simple ingredients, fresh flavors, and that sense of togetherness that makes a meal feel special. Enjoy this taste of Southern Italy. Savor every bite of this really, really good dish.
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- INGREDIENTS
- Casarecce pasta 11.3 oz (320 g)
- Friggitelli (chili peppers) 0.9 lb (400 g)
- Tomato purée 2 ½ cups (600 g) - made from datterino tomatoes
- Basil to taste
- Garlic 2 cloves
- Fresh chili pepper 1
- Black pepper to taste
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Grana Padano PDO cheese 1.8 oz (50 g)
How to prepare Pasta with tomato sauce and friggitelli
To prepare the pasta with tomato sauce and friggitelli, start with the sauce. In a small saucepan pour a drizzle of extra virgin olive oil, add the peeled garlic clove and the basil stalks 1, then let them gently sauté for a few minutes. Add the datterino tomato passata 2, season with salt 3 and cook over low heat for about 20 minutes, stirring occasionally.
Meanwhile, take care of the friggitelli: wash them, cut them in half 4, remove the stem and the seeds 5. If they are very large you can halve them again lengthwise 6.
In a skillet heat a splash of oil with a garlic clove and the fresh chili pepper 7; if you prefer a spicier flavor you can chop it. Let the flavors infuse, then add the friggitelli 8 and season with salt 9.
Cover with a lid 10 and cook over medium heat for about 10 minutes, until they are soft but still slightly firm 11. Bring a pot of salted water to a boil and cook the casarecce 12 according to the time indicated on the package.
Once cooked, remove the basil sprigs and the garlic from the sauce 13. Pour the sauce into the skillet with the friggitelli 14, then chop the basil 15.
Add the basil to the sauce 16; drain the pasta al dente directly into the sauce 17 and mix everything well over high heat 18.
Finish with freshly ground black pepper, a drizzle of extra virgin olive oil and grated Grana Padano PDO; stir until you obtain a creamy, well-bound sauce. Serve the pasta hot with a few fresh basil leaves.