GTFE

Green sweet peperoncini

side dishes

• 18 oz pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 1 lb green sweet pepperoncini
• 2 garlic cloves
• 1 1/2 tablespoons extra-virgin olive oil
• 4 leaves of basil
• Salt to taste

Wash the green sweet pepperoncini, top and deseed them, pat them dry and fry them in the olive oil.
As soon as they are cooked, remove them from the frying pan with a slotted spoon and in the same oil, sauté the garlic, add the peeled tomatoes and basil. Cook the tomato sauce for half an hour, then add the pepperoncini