Looking for an easy side dish….no problem these friggitelli peppers stewed with onions and tomatoes are delicious! I served them alongside chicken cutlets and salad and it made for an amazing meal.
If you can’t find the friggitelli peppers you can use cubanelle.
Friggitelli Peppers
Ingredients
(serves 4)
½ Cup Extra Virgin Olive Oil
4 Garlic Cloves
¼ tsp. Red Pepper Flakes
10 Friggitelli Peppers (Sometimes called Cubanelle)
1 Onion -Sliced Thin
2 Garlic Cloves
28 oz. Puréed Tomatoes - Use whole canned and puree yourself or use the Mutti Polpo
1 tsp. Salt
½ tsp. Pepper
10 Basil Leaves - Chopped
Method
In a large frying pan heat olive oil and red pepper flakes and add in the peppers.
Saute the peppers on all sides until they become soft.
Then add the garlic and saute for a few minutes. Then add the onions and saute until they get soft on a low flame.
Season with salt and pepper.
Add in the tomatoes and bring to a simmer.
Cook covered for about twenty five minutes until cooked through on low heat.
Finish with fresh basil and serve.
Pro TIP…If you notice the tomatoes start to get too thick you can add a little water (about ¼ cup) to your tomato can. Swish it around to gather any remaining tomato juices and add to the pot.