Aglio Olio Peperoncino

Origin: France Volumes and net weights: 50ml / 28g / 0.98oz Directions for use: For your pasta, heat olive oil in a pan, pour a little of the mixture then sauté the pasta until browned. Also suitable for fried vegetables, peppers, zucchini, eggplant and potatoes. For stuffed tomatoes, tomato-based sauce, arrabbiata sauce, pizza sauce and focaccia. Ingredients and allergens: Garlic, red pepper, parsley, green oregano and marjoram. Recipes: Spaghetti aglio, olio and peperoncino