Spaghetti Aglio, Olio e Peperoncino, with Taggiasca Olives and Capers (v., gf. available)
Also available gluten free: select from drop-down menu
Spaghetti aglio olio e peperoncino translates to “spaghetti with garlic, oil, and chilli pepper”, and is a traditional dish hailing from Naples. We kick ours up by adding Italian capers and taggiasche olives, which each add their own unique flavour. The capers we have chosen hail from the Italian islands of Pantelleria and Salina, where they thrive in the arid, Mediterranean climate. Olives and olive oil are the main focus in this dish, and have been a mainstay in Italian cooking since Ancient Roman times. Taggiasche olives are grown in Liguria, near the border of Southern France, where they are also native; they are cultivated in mid-November, making now the perfect time to enjoy these particular olives.
Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Extra virgin olive oil, Taggiasche olives, Capers, Garlic, Chilli