Divella Aglio Olio e Peperoncino – Garlic, Oil and Chili Sauce

Garlic and chili spaghetti when there is nothing left

It is late, the fridge is almost empty, but there is still a packet of spaghetti. This sauce already brings together the garlic, oil and chili of the aglio, olio e peperoncino recipe: you pour it over the drained pasta and dinner is ready.

What you will taste

• Texture: an enveloping oil, with flakes of garlic and chili.
• Aromas: golden garlic, a peppery note.
• Taste: round on the oil, then a clear heat that settles in.

How to use it

• On al dente spaghetti, with a ladle of cooking water to bind.
• To pan-fry shrimp.
• Warm on a grilled bruschetta, with a few black olives; a little grated pecorino calms the heat.

Where it comes from

Garlic, oil, chili: aglio, olio e peperoncino is the pasta dish of busy evenings in Italy. This jarred version comes from Divella, a family house of Rutigliano, in Apulia, founded in 1890 around a flour mill.