Delnevo's Aglio, Oglio, Pepperoncino

Delnevo's Aglio, Oglio, Pepperoncino



  • Delnevos Salsa Piccante
  • 200g Spaghetti
  • 5g parsley cut fine
  • 30g Parmesan
  • 5 Tbsp extra virgin olive oil
  • 1 whole chilli, sliced
  • 3 large garlic cloves, minced


Serves 2



  1. Bring a large pot of water to boil, season with salt and cook the spaghetti for recommended time, minus 1 minute.
  2. Four minutes before the spaghetti is ready, heat the olive oil in a large frying pan, add the garlic and chilli and season with salt and pepper.
  3. Cook the garlic and chilli for 1 minute or until slightly golden.
  4. Add Delnevos salsa piccante and bring to a low simmer
  5. Keeping one cup of pasta water, drain the spaghetti add to the sauce
  6. Add the parsley and toss well
  7. Turn the heat up to high and toss, adding the required amount of pasta water to finish cooking and achieve a nice, creamy consistency.
  8. Plate up and sprinkle with parmesan



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