Pasta ai peperoncini dolci
1 liter of sun flower oil
250 g sweet green pepper fruits (‘friggitelli)
750 gr tomaties, if possible ’pachino’ (cherry)
150 gr mozzarella di bufala or scamorza
Salt
4 spoons olive oil e.v.
1 pinch of peperoncino (chili)
2 cloves of garlic
Basil