Are You Tired of the Usual Shishito Recipe?
Many people are used to cooking shishito peppers in the oven with just olive oil and a sprinkle of salt. While delicious, it can get repetitive. This Neapolitan twist adds a fresh, tangy note thanks to cherry tomatoes and quick pan sautéing. The peppers soften without losing their character, and the tomatoes release just enough juice to coat them in a glossy, savory finish.
This sauté method is perfect for busy home cooks. In under 15 minutes, you have a dish that tastes like it’s been simmering for hours. The garlic adds depth, while the simple seasoning lets the natural flavors shine. It’s a great way to elevate a simple side or appetizer without spending hours in the kitchen.
Sautéed Shishito Peppers with Cherry Tomatoes: A Taste of Naples
In Naples, certain dishes are inseparable from family gatherings, especially on Sundays at grandma’s house. One of these beloved classics is Peperoncini Verdi in Padella—sautéed green peppers that are mild, sweet, and full of flavor. In my family, this recipe has been a staple for generations, always present alongside the pasta, roasted meats, and fresh bread. Unlike the spicy varieties often found abroad, Peperoncini Verdi in Italy are not spicy.
From Italy to Your Kitchen
Recreating this dish at home brings a bit of Neapolitan warmth into your kitchen. The recipe is simple yet satisfying: sauté the shishito peppers with olive oil, garlic, and a handful of juicy cherry tomatoes. The result is a light, flavorful dish that can be enjoyed on its own or as a complement to any Italian meal.
How to Serve and Enjoy
The versatility of this dish is one of its greatest strengths. While perfect as a side for roasted meats or pasta, it truly shines when served on bruschetta bread. The warmth of the bread, combined with the tender peppers and sweet tomatoes, creates a bite that’s both comforting and elegant.
Shishito Peppers and Cherry tomatoes
A simple and colorful side dish inspired by the classic Neapolitan "Peperoncini Verdi in Padella". The sweetness of the cherry tomatoes and the mild heat of the peppers come together beautifully for a light, summery plate full of flavor.
4
servings10
minutes25
minutesKeep the screen of your device on
Ingredients
1 lb 1 Shishito Peppers
1 Cup 1 Cherry Tomatoes, halved
3 tbsp 3 Extra Virgin Oil
2 2 Cloves of Garlic
10 10 Basil Leaves
Salt
1 tbsp 1 Tomato Paste
Directions
- Start by washing and cleaning the shishito peppers, gently removing the stems. (1) Pat them dry with a clean kitchen towel. (2)
- Heat 3 tablespoons of extra virgin olive oil in a large pan over medium heat for about 5 minutes. (3) Add the peppers (5) and sauté until they become golden brown and slightly blistered. (6)
- Transfer them to a bowl lined with paper towels to absorb any excess oil. (7) Without wiping the pan, discard most of the oil, leaving a light coating. Add the garlic cloves and let them warm for a minute until fragrant. (8)
- Stir in the cherry tomatoes and tomato paste and cook for about 5 minutes over medium heat. (9) Return the peppers to the pan, (10) add 5 basil leaves and salt, (11) and cook everything together over low heat for about 15 minutes. The tomatoes should soften and release their juices, creating a light sauce. (12)
- Turn off the heat, taste, remove the garlic, and adjust the seasoning if needed. Transfer to a serving plate and finish with the remaining fresh basil leaves for a bright, aromatic touch. Serve with toasted bread.
