Italian
Pasta with River Peppers
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Neapolitan pasta dish featuring sweet river peppers (peperoncini di fiume) fried with cherry tomatoes, garlic, and basil, then tossed with rigatoni. Simple yet packed with flavor.
- Difficulty
- easy
Ingredients
8 items- Peperoncini di FiumeSweet river peppers, substitute with friggitelli if unavailable
- Cherry TomatoesCherry tomatoes
- 1 pcsGarlicOne clove
- BasilFresh basil leaves, a few
- Extra Virgin Olive OilGenerous amount for the sauce and for frying
- SaltTo taste
- Pasta RigatoniOr other short pasta like penne
- Parmigiano Reggiano(optional) — Grated for serving
Method
- Remove the stems from the river peppers, wash them thoroughly, and dry them well.
- Cut the cherry tomatoes in half.
- In a large pan, add a generous amount of olive oil, one clove of garlic, and a few basil leaves. Heat until fragrant.
- In a separate pot, heat oil for deep frying to 190°C (374°F).
- Fry the cherry tomatoes briefly in the hot oil, then add the river peppers. Cook until the peppers turn from whitish to light brown, then transfer them directly into the pan with the tomato sauce.
- Season with salt to taste.
- Meanwhile, cook the pasta in boiling salted water until al dente.
- Drain the pasta and add it to the pan with the sauce. If the sauce is too dry, add a little pasta cooking water.
- Add torn fresh basil leaves.
- Serve with grated Parmesan cheese.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
