Sauté of Canestrelli and Vegetables

Method

1. Clean the canestrelli under running water.
2. Cut the Roman zucchini into small dice.
3. In a pan, heat a drizzle of oil and sauté the garlic and chili.
4. Add the peeled tomatoes and let them soften for a few minutes.
5. Add the diced zucchini and stir.
6. Add the canestrelli, cover with a lid, and cook over medium heat until they open.
7. Remove the lid, add fresh basil leaves, and toss.
8. Serve immediately.