There are recipes that need almost nothing to be good. Friggitelli are one of them.

These small, long green peppers are a beloved staple of central and southern Italian cooking. In Naples, they are known as puparuoli friarelli; elsewhere, you may simply find them called Italian frying peppers.

Their name gives away the best way to cook them: friggere means “to fry.” A few spoonfuls of extra virgin olive oil, garlic, gentle heat, and ten minutes are enough to turn them soft, glossy, and deeply flavorful.

Traditionally, friggitelli are cooked with their stems on. It keeps them intact and makes them wonderfully easy to pick up with your hands—exactly the kind of simple food that tastes best when you don’t overthink it.

Serve them as an Italian side dish alongside grilled meat or fish, spoon them over toasted bread, or toss them with pasta. And if you happen to have a few ripe cherry tomatoes, a fresh chili, or some anchovy fillets in the kitchen, they are more than welcome.

Servings: 4, Prep Time: 5 minutes, Cook Time: 15 minutes

  • 1.1 lb (500 g) Friggitelli peppers (Italian frying peppers)

  • 2 garlic cloves, peeled 

  • 3 tablespoons extra virgin olive oil (EVOO)

  • A few fresh basil leaves

  • A splash of water

  • Salt, to taste

Optional additions

  • 1 fresh chili pepper, thinly sliced

  • 2–3 anchovy fillets

  • A handful of ripe cherry tomatoes, halved

Method

1. Sauté the garlic

Heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves and cook for 2–3 minutes, until fragrant and lightly golden.

2. Add the friggitelli

Add the whole friggitelli peppers, keeping the stems on. Sauté over medium heat for a few minutes, turning them often so they become evenly coated in the olive oil.

If you like, a handful of ripe cherry tomatoes is also delicious here.

3. Cover and cook

Lower the heat, add a small splash of water, and cover the skillet. Cook for about 10 minutes, stirring occasionally, until the peppers are tender and soft.

Tip: Keep the heat gentle and don’t rush this step. It allows the friggitelli to soften without burning the garlic or drying out the pan.

4. Season and serve

Remove the lid, season with salt, and add a few fresh basil leaves. Toss everything together and serve Friggitelli Peppers warm.

 

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