Ingredients

• 3/4 cup/176 ml extra-virgin olive oil
• 3 cloves garlic, unpeeled
• 1 fresh chile pepper, chopped
• 2 pounds/914 g friggiarelli, seeded *
• Salt and freshly ground black pepper
• Bunch fresh basil leaves, coarsely chopped
• 10 cherry tomatoes, quartered

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Instructions

1. Heat up extra-virgin olive oil in a saucepan. Add the garlic and chile pepper and cook until the garlic turns golden. Remove and discard the garlic. Add the peppers and season with salt and pepper. Add basil leaves, tomatoes and cook until the peppers become soft.