• Aglio, Olio e Peperoncino Ready Sauce
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IndispensabileBio CAMPANIA

Aglio, Olio e Peperoncino Ready Sauce

Aglio, Olio e Peperoncino Ready Sauce

$24.00
$24.00
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Garlic, oil and chilli. The midnight pasta, ready.

IndispensabileBio is the line of Eccellenze Nolane, a cooperative of custodian farmers around Nola, in the Vesuvian countryside of Campania. They recover ancient local seeds, grow them organically and jar them by hand in their own small workshop.

Four ingredients: extra virgin olive oil, garlic, chilli and sea salt, cooked into a ready sauce with real character. Cook the pasta, drain it into the pan with the sauce, toss two minutes on a high flame and serve. 280 g jar.

WHY YOU'LL LOVE IT

  • Extra virgin olive oil, garlic, chilli, sea salt, nothing else
  • Organic, made by hand in Nola
  • Pasta in the time it takes to boil water

HOW TO ENJOY IT

  • Spaghetti aglio, olio e peperoncino, two minutes in the pan
  • Drizzle on grilled vegetables, bread and pizza
  • Base for prawns, clams and broccoli rabe

SPECIFICATIONS

  • Producer: Eccellenze Nolane (IndispensabileBio), Nola, Campania
  • Origin: Nola (NA), Campania, Italy
  • Ingredients: Extra virgin olive oil, garlic, chilli pepper, sea salt
  • Allergens: None declared
  • Net weight: 280 g (9.9 oz)
  • Storage: Cool, dry place. Refrigerate after opening.

🌱 Organic | 🌋 Vesuvius | 🇮🇹 Made in Italy

Made by Eccellenze Nolane. Imported and curated by Terra Sacra.

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Frequently Asked Questions

Are these ready to use, or do I need to cook them first?
Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
What is Piennolo del Vesuvio — and why does it matter?
Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
What actually separates a great Italian sauce from a mediocre one?
The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
How long does an opened jar keep?
4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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