Green peppers (the peperoni friggitelli kind) are very popular in the south of Italy, where they are cooked in many ways, fried, or panfried, as side dish or to prepare rich sauces. In the USA it’s another kind of greeen peppers being very popular but I would say that they work perfectly also to prepare Italian dishes, like this wonderful Pipe rigate wiht green peppers and cherry tomatoes.
These beautiful platter of organic home grown peppers was a gift from a customer of my Italian Home Bakery, that loves my dedication of preparing meals from scratch, with the best ingredients, in a healthy way that doesn’t sacrifice the pleasure of eating.
And of course today I would like to share with the way I used up some of these peppers to prepare a pasta sauce, which is vegetarian/vegan and if used to dress gluten free noodle, could also become completely gluten free. The ingredients needed for this recipe can be counted on your fingers, but differently from many others pasta sauces’ recipes I’ve shared with you in the past (for instance spaghetti alla carbonara, maccheroni al tonno, spaghetti aglio oglio e peperoncino) that take only 20 minutes of your time, this sauce requires almost an hour on the stove, but I promise, the result makes it totaly worth it! This sauce indeed is absolutely exquisite, an almost meaty consistency and a summery fragrance given only by the combinations of vegetables, you will not get disappointed!
INGREDIENTS for 3-4 people
1 lb. or 370 gr. pipe rigate (or other short kind of pasta)
about 1/2 lb. or 250 gr. salad or cherry tomatoes
3 tbs. tomatoes sauce
3 medium sized green peppers
1 garlic clove
1 yellow onion
about 7 tbs. olive oil
1 tsp. sugar
sea salt and black pepper to taste
Peel and chop finely the the onion and garlic. Wash the cherry tomatoes, cut in half and squish out the seeds. Wash the green peppers, tak away seeds and white flesh, cut in smal cubes.
In a big pan, add about 5 tbs. olive oil and stir-fry the onions, garlic and tomatoes. When the onions looks translecent, add the peppers and pan fry at medium heat for about 20 minutes with the lid semi-opened, adding, if necessary, a few tbs. of hot water (to avoid the mix to stick to the pan).
This is the right time to put a big pot of water to boil, where you will cook your pipe rigate (or other kind of noodles of your choice) the Italian way. When the peppers start to look sauted add the tomatoes sauce, 5 tbs. of water and a tps. of sugar. Stir and keep cooking with the lid semi-opened for few more minutes. If the tomaoes sauce you used wasn’t already spiced, adjust with sea salt and pepper and add 2 tsp. of “raw” olive oil.
When your pipe are ready, dry it in a colander, pour it in the green peppers pan, and mixed a low heat for about one minute.
Serve still warm and decorated with some fresh basil.
YUM! That green peppers smell will be all around your kitchen! So good!
LEARNT IT, MADE IT, LOVED IT!
TIPS: – Pipe rigate are a typical kind of noodles used in the south of Italy. They suit particurlarly this recipe because the stripes of the noodles absorbe all the tomatoes sauce and the hole in the pasta most of the time hosts pieces of green peppers. This way every bit is an explosion of flavor;
– Please don’t omit the sugar because green peppers have notoriously a bitterish flavour, and that bit of sugar is the secret to make the sauce perfectly balanced and appealing also to the little ones.
Now I am very curious to know, how do you cook your peppers? What’s your favorite peppers recipe? Did you enjoy this one? I really hope so and if you did, please don’t forget to share it, like it, leave a comment, subscribe, and help support my blog!
And If by chance you’ll give this recipe a try, I would love if you’d share it in your social media and tag me #beautyandfour kids!
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2 thoughts on “Pipe rigate with green peppers and cherry tomatoes”
Looks delicious–and beautiful photos!
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Thank you Rebecca 😘
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