Name: Peperoni al Ponodoro (Peppers and Tomatoes)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 basil leaves; 600 g peperoncini dolci (small sweet peppers) stems trimmed; 1 garlic clove, finely chopped; 400 g ripe tomatoes, peeled, de-seeded and chopped; 90 ml olive oil; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In some parts of the South these small sweet peppers are also called friarielli – confusingly, since cime di rapa (rape tops) are given the same name. This is a common way of eating the very small peppers that look like chillies but taste sweet When buying them you have to be sure to get the real thing.”

Ingredients

90 ml olive oil
600 g peperoncini dolci (small sweet peppers) stems trimmed
1

Method

Heat the oil in a pan and fry the whole peppers (the little seeds inside are edible) for 10 minutes, stirring constantly. Add the garlic and fry for a minute, then stir in the tomatoes, basil and salt. Cover and cook for about 15-20 minutes, until the peppers are soft.

My mother used to add some new potatoes and serve these as a first course accompanied by country bread.