Spaghetti alla Pulcinella 

A simple first course but with a delicious flavor: we prepare spaghetti alla pulcinella, they are very fast and delicious, you will not resist! Summer is slowly leaving us but we still have time to bring to the table typical delicacies that still see typical seasonal ingredients as protagonists. On the table this time we bring the ''spaghetti alla pulcinella'', a very tasty first course but super simple in its realization that we can prepare in a few steps but above all with a very small number of ingredients. But why are they called that? The name directly brings to mind Campania and immediately the fabulous city of Naples. In fact, it is a typical Neapolitan recipe that with its flavors and aromas conquers us from the first taste. Replicating it is very simple because the recipeis within everyone's reach and now we discover it together: fasten the apron and run to prepare this first course to say the least delicious!

An easy first course but above all rich in taste. Spaghetti alla pulcinella feature a typical seasonal ingredient in particular in the southern regions, we are talking about the classic green peppers also commonly called friggitelli. This first dish takes this name because the shape of the friggitelli recalls that of the nose of pulcinella. They are usually used to make a tasty side dish to accompany with an appetizing second course of meat, but this time our green peppers will be the protagonists of this unmissable preparation. Let's see the complete recipe.

INGREDIENTS

280g Spaghetti

200g of Friggitelli

150g cherry tomatoes

Fresh basil to taste

Seed oil for frying

Salt to taste

1 red chili pepper

Extra virgin olive oil to taste

PREPARATION

To proceed with the preparation, we start by cleaning the friggitelli. We eliminate the part of the stem being careful not to break them. Then we wash them and dab them to eliminate excess water. We heat the seed oil in a pan and when it is hot we drop the green peppers inside that we leave to fry for a few minutes. Then we drain them on a sheet of absorbent paper and keep aside. We bring to a boil a pot for cooking spaghetti and aside let's dedicate ourselves to the preparation of the sauce. In a pan brown a clove of garlic with oil, chilli and the stem of basil. When the garlic is golden add the washed and halved cherry tomatoes. Let the cherry tomatoes cook for a few minutes, then add the friggitelli kept aside and the basil leaves and add salt. Once the pasta is ready, drain it slightly al dente and finish cooking in the pan letting it form a thick and creamy sauce. At that point, we just have to serve and bring to the table our unmissable lunch!