How to cook Peperonata

• 800g peppers red, yellow and green
• 2 cloves of garlic
• 2 fillets of anchovy in oil
• 300g ripe tomatoes
• 3 spoons of extra-virgin olive oil
• 4 or 5 leaves of basil
• Salt

Instructions :

1. Clean, wash and dry the peppers.
2. Remove the seeds and chop the peppers up.
3. Put the oil and the garlic in a large pan, add the peppers and fry for 5 minutes.
4. Add chopped tomatoes, fillets of anchovy, leaves of basil and a pinch of salt.
5. Put the lid on the pan and cook for 20 minutes.
6. Take the lid off and cook for 10 more minutes. It’s ready!