Friggitelli Napoletani | Neapolitan Green Peppers with Tomatoes

A rustic and traditional side dish straight from Naples! Friggitelli — sweet Italian green peppers — are gently sautéed with cherry tomatoes and olive oil, creating a vibrant, flavorful combination that pairs perfectly with crusty bread or as an accompaniment to meat and fish.

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About This Dish

Friggitelli, also known as Italian frying peppers, are a staple in Neapolitan kitchens. Traditionally cooked with ripe cherry tomatoes and plenty of olive oil, this dish is the essence of Southern Italian simplicity: few ingredients, maximum flavor, and a vibrant Mediterranean spirit.

Ingredients (Serves 4)

Friggitelli (Italian Green Peppers):	400 g (≈ 14 oz)
Cherry Tomatoes:	250 g (≈ 1 ½ cups)
Garlic:	2 cloves
Olive Oil:	4 tbsp
Salt:	To taste
Chili (Optional):	A pinch

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Wash and dry the friggitelli. Leave them whole or remove stems if preferred.
Step 2: Heat olive oil in a wide pan and sauté garlic until golden.
Step 3: Add the friggitelli and cook over medium heat for about 10 minutes, stirring occasionally.
Step 4: Add cherry tomatoes and a pinch of salt. Continue cooking until peppers are tender and tomatoes create a light sauce (about 10 more minutes).
Step 5: Serve warm or at room temperature with crusty bread.

Tucci’s Tips

Don’t overcrowd the pan — peppers should sauté, not steam.

For a richer flavor, add a splash of white wine after sautéing peppers.

Serve with fresh bread to soak up the juices.

Variations

With Olives: Add black olives for a salty kick.
With Capers: A spoonful of capers adds a tangy twist.
Spicy Version: Add fresh chili for extra heat.

Did You Know?

Historical Fact: Friggitelli have been a staple in southern Italian cuisine for centuries, often used to accompany summer meals.

Fun Fact: Despite their appearance, friggitelli are sweet peppers, not spicy — making them family-friendly!

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Storage & Thank You

Keep leftovers in the fridge for up to 2 days. Reheat gently or serve at room temperature for best flavor.

Can it be frozen? Freezing is not recommended — it changes the texture of the peppers.

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