3/4 cup extra virgin olive oil (176ml)
3 garlic cloves, unpeeled
1 fresh chili pepper, chopped
2 lb friggiarelli*, seeded (914g)**
salt and pepper, to season
a bunch fresh basil leaves, coarsely chopped
10 cherry tomatoes, quartered
To start your Friggiarelli:
Heat up extra virgin olive oil in a saucepan.
Add garlic, chili pepper and cook until garlic turns golden.
Remove the garlic and discard.
Add the peppers and season with salt and pepper.
Add basil leaves, tomatoes and cook until peppers become soft.
* Friggiarelli are sweet green, small, thin peppers.
** To seed the peppers, rip off the stem / top part of the pepper and rub pepper between the palm of your hands. Seeds will become loose and fall out of the opening.
