Condimento Pugliese

Wash and dry the red bell peppers, then core, seed, and slice them into thin strips or small dice.

Heat a generous pour of olive oil in a heavy-bottomed skillet or saucepan over medium heat until it shimmers.

Add the sliced red bell peppers to the pan and sauté, stirring occasionally, until they begin to soften and release their juices.

Stir in the red pepper flakes, distributing them evenly throughout the peppers to bloom their heat in the oil.

Reduce the heat to medium-low and continue cooking the peppers slowly, allowing them to fully break down and become very tender and jammy.

Season generously with salt and pepper, tasting and adjusting until the flavors are well balanced.

Drizzle an additional thread of fresh olive oil over the sauce and stir to finish, enriching the condimento with bright, fruity flavor.

Toss the finished condimento with your preferred cooked pasta, ensuring each strand or piece is thoroughly coated before serving immediately.