Wash and clean the sweet peppers from the seeds and inner strands, cut them into very small cubes.
In a pan, over low heat, heat up the olive oil with the peeled garlic, when it became brown add the sweet peppers, salt to taste and cook them for at least 20 minutes.
Meantime, cook the Pennette della Domenica Filotea in plenty of salted boiling water.Once the sweet peppers are ready take some of them aside and whip them with a tablespoon of pasta cooking water, then pour the cream into the pan along with the chopped peppers. Drain the egg pasta and toss it in the pan with the sweet peppers sauce, then add the satureja to flavour.
Serve adding a leaf of basil to garnish and enjoy!