Blistered Peppers with Cherry Tomatoes — Friggitelli in Padella con Pomodorini Napoletani
Neapolitan pan-fried friggitelli sweet green peppers blistered in olive oil with garlic, halved cherry tomatoes, basil, and a final pinch of sea salt, the peppers turning soft and silky against the burst tomato juices.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g friggitelli peppers completely dry with paper towel. Smash 8 garlic cloves skin-on. Halve 300g cherry tomatoes. Tear 12 basil leaves. Slice and lightly toast 120g rustic country bread. Have 2 lemon wedges ready.
Saute
Heat 1/2 cup extra virgin olive oil in a wide pan over medium-high heat 1 minute until shimmering. Add smashed garlic, cook 60 seconds until pale gold and fragrant, stirring gently.
Char
Add peppers in a single layer (work in batches if necessary), cook 6 minutes turning occasionally with tongs, until blistered, charred at edges, and starting to soften. Sprinkle with 0.5 tsp fine sea salt and 0.25 tsp black pepper.
Build
Reduce heat to medium. Add halved cherry tomatoes, 0.5 tsp salt, 2 pinches of caster sugar, and 0.25 tsp black pepper. Cook 4–5 minutes, pressing some tomatoes with a wooden spoon until they burst and release juices into oil, forming a light loose sauce clinging to peppers.
Finish
Remove from heat. Tear half the basil through the sauce and peppers, stirring gently to combine.
Plate
Transfer peppers and sauce to warm shallow bowls. Scatter remaining basil leaves and pinch of flaky sea salt over top. Drizzle each with 1 tsp grassy extra virgin olive oil. Serve with toasted bread and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.