Brown the garlic in a saucepan and, once it turns crisp, put small tomatoes and pepperoni slices in the same saucepan.
Cook for 10 additional minutes and use more water, may you need it.
In the meantime, cook the elicoidali with salt water in another saucepan.
Once the sauce is ready, remove the garlic.
Drain the pasta “al dente”, mix it with it sauce, and then add basil.

Ingredients

• 1 pepperoni
• 300 g. of small tomatoes (“pomodorini”)
• Oil
• Garlic
• Basil
• Salt
• 500 g. of elicoidali Gerardo Di Nola