Slowly heat the olive oil with the clove of garlic in a pan over low heat, then add the chimichurri.
Wash and dry the friggitelli peppers, then put them in the pan and cook it for 15 minutes. Cut the baby tomatoes and put them in the pan, add salt to taste and cook them for 10 minutes with lid on, until the friggitelli are soft.
Cook the Garlic and Parsley Chitarrone Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the prawn sauce and the basil leaves.
Serve adding some leaves of parsley and enjoy!