- 1 can (ca 800g) high-quality whole peeled or crushed Italian tomatoes
- 3-4 cloves garlic, gently crushed or minced
- 6 tbsp (or more) Extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- 300 g fresh green frying peppers (like Italian Friarielli, Padrón peppers, or mild long green peppers)
- Olive oil for frying
- A pinch of coarse salt
Prepare the Rich Tomato SauceIn a wide,deep skillet or traditional pan, heat a generous amount of extra virgin oliveoil over medium heat. Add the crushed garlic and let it sizzle gently untilfragrant, being careful not to burn it.Pour in the canned tomatoes. Use awooden spoon or fork to break them down into a rustic, chunky sauce.Season withsalt and pepper. Reduce the heat to low and let the sauce simmer slowly. Allowit to reduce and thicken, letting the flavors deepen and concentrate into arich, vibrant red base. Fry the Green PeppersWhile thesauce is quietly simmering away, prepare the green peppers. Rinse themthoroughly and pat them completely dry.In a separate skillet, heat a gooddrizzle of olive oil over medium-high heat. Add the whole green peppers(keeping stems on or removing them depending on preference).Fry them, turningoccasionally, until the skins blister, soften, and develop lovely golden-brownchar spots. Remove them from the pan and immediately sprinkle with coarse salt. Cook the PastaBring alarge pot of generously salted water to a rolling boil.Add your pasta of choiceand cook according to the package instructions until al dente.Beforedraining, reserve about half a cup of the starchy pasta water. Bring It All TogetherDrain thepasta and toss it directly into the skillet with the rich, simmering tomatosauce. Toss well over low heat so every single strand of pasta drinks up thesauce. If needed, splash in a little of the reserved pasta water to create aglossy, cohesive coating.Plate the pasta generously. Top or serve alongside the warm,tender fried green peppers so everyone can mix them in to their liking.Servehot and enjoy immediately!
