- 500g canned whole peeled tomatoes, slighly crushed with a fork
- 500g green sweet pepperoncini
- 2 cloves of garlic
- 30 ml extra-virgin olive oil
- 4 leaves of basil
Wash the green sweet pepperoncini, top and deseed them, pat them dry and sauté 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 30 minutes, then add the sautéed pepperoncini. Mix well and leave to rest before serving.