Gluten-free pasta with friggitelli peppers and cherry tomatoes

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Italian frying peppers150 g
• Cherry tomatoes150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Basilto taste
• Saltto taste

In season: June – September

Method

1. Put the pasta water on to boil. Wash the friggitelli, remove the stalks and cut them into 2–3 cm pieces; wash and halve the cherry tomatoes. Peel and crush the garlic.
2. Heat the olive oil with the garlic in a frying pan over medium heat, add the friggitelli with a pinch of salt and sauté for 8 minutes, stirring, until soft and lightly blistered.
3. Add the cherry tomatoes and cook for another 5 minutes, until they soften and release their juice; discard the garlic.
4. Meanwhile, when the water boils, salt it and cook the gluten-free pasta for the packet time, tasting it a minute early, until al dente.
5. Drain and toss it in the sauce for a minute; finish with torn basil off the heat.