“Friggitelli” peppers with cherry tomatoes and olives

INGREDIENTS

• 300 g of “Friggitelli” peppers;
• 250 g of red cherry tomatoes;
• 1 clove of garlic;
• Extra virgin olive oil to taste;
• Salt to taste;
• Basil to taste;
• Pepper to taste;
• A glass of water,

STEP

1. Wash the peppers, pat them dry with absorbent paper (if you want you can remove the stalk and seeds);
2. Wash, cut the cherry tomatoes in half and set aside;
3. Take a large enough pan, pour in the oil, add the garlic and fry;
4. After that add the peppers, cover with the lid and cook over a high flame for about 5 minutes, turning them from time to time to ensure even cooking;
5. Now it’s time to remove the garlic, then add the previously prepared cherry tomatoes, add a glass of water, a few fresh basil leaves, salt, pepper and cover with a lid;
6. Cook the peppers in a pan for about 10 minutes, turning them often to ensure even cooking;
7. After 10 minutes remove the lid, add the olives and reduce the sauce over medium-low heat for another 5 minutes, turn off, add a few leaves of the other fresh basil;
8.  Serve the friggitelli with cherry tomatoes and olives on a nice serving dish, they will be delicious both hot and cold!