Spaghetti alla Pepe

with Olio Grullo Moraiolo Monocultivar

A dish that tastes like summer and sunshine: basil, tomatoes, and a touch of chili. Spaghetti alla Pepe is a hymn to Mediterranean freshness — a recipe that transforms a few ingredients into a vibrant, flavorful experience.

Ingredients for 4 servings

• 400 g spaghetti

• 50 g pine nuts

• 2 ripe tomatoes

• 2 cups basil leaves

• 1 cup Olio Grullo Maurino

• 1 chili pepper

• Salt and pepper

Preparation
In a food processor, blend the basil, pine nuts, peeled and seeded tomatoes, and oil until smooth. Season with salt and pepper to taste. Cook the spaghetti al dente, reserve a little cooking water, then toss the pasta with the sauce and heat for one minute over high flame.

Serve with a final drizzle of Olio Grullo Maurino. Its herbaceous profile and hints of almond and artichoke enhance the freshness of the basil sauce, giving the dish balance and harmony.