Cut the salt cod into small pieces. Sauté gently the garlic in the extra virgin oil in a frying pan until golden, then remove it. Add the olives, salt cod pieces and chili pepper. Sauté gently, using a spatula to turn it without breaking up the fish, then add the fish stock and let it reduce, add the cherry tomatoes and basil and cook covered over medium heat for about 10 minutes.
Do not add salt to the sauce as the salt cod will already salt the sauce, but taste and adjust before serving.
The sauce is ideal for pasta, preferably long shapes, or for toasted bread.