In Mykonos at the airport, I met a friend after some years coming from Naples. He was carrying a bag of some goodies, a small quantity of pomodoro and peperoncino. Once he saw my eyes light up he offered to share his personal stash, and I carefully he selected a handful and made sure to let me know. “these came from his Mom’s garden”.
He suggested I cook it with pasta, which I did following his instructions to do it separately and then combine it at the last moment. The pasta was excellent and the flavor was more intense than spicy hot. You cannot go wrong when you use the freshest the ingredients from a Neapolitan garden.