Method.

Scrape, clean and debeard the Nieddittas. Fry the garlic, chilli pepper and previously chopped parsley in a pan with some olive oil. Add the Nieddittas and tomatoes, cover with a lid and cook on a high heat until the Nieddittas open.

Take the lid off the pan, turn off the stove, add some basil leaves, a dessert spoon of extra virgin olive oil, mix well and serve with some toasted bread, previously rubbed with garlic.