INGREDIENTS
5 tablespoons of extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
4 romano peppers, two red and two yellow, deseeded and sliced
300 g of cherry tomatoes, halved
A handful of fresh basil, chopped
1 fresh red chilli, deseeded and finely chopped
400 g of pasta penne
Salt
Pecorino cheese