Spicy Virgin’s Peperoncino Olive Oil

After graduating from Tulane in 2018, Luca Alessandrini moved to New York to work in finance. “But after 5 years working in that field, I left my job to pursue a venture connecting the two places I have always called home: Italy and New Orleans. My cousin Tommaso Inghirami worked at the family’s olive grove in Tuscany and was learning everything about extra virgin olive oil from generations before us. “We grew up together in Sansepolcro, Italy, where olio piccante was a staple on many tables. When I moved permanently to New Orleans, where my mother is originally from, I realized that while plenty of hot sauces and infused oils were on the market, nothing matched the rich, balanced heat of the spicy olive oil we grew up with. The result of our experiences is Spicy Virgin—a 100% Italian, cold-pressed EVOO infused with real Italian peperoncino, a simple ingredient made to elevate any dish.” This stuff is seriously delicious. It elevates salad, pizza, pasta, bread, cheese, pretty much anything. Since launching last year, the cousins now have Spicy Virgin in 45 US stores and are working on a deal in New Orleans. For now, Spicy Virgin is available at spicy-virgin.com.

What to Drink
Tommaso Inghirami recommends Grignano ‘Singersangio Bianco’ 2021 from the region in Tuscany where the two cousins grew up. The wine’s bright, fruity flavors cut through the spicy richness of the pesto.

The Experts
Tommaso Inghirami and Luca Alessandrini, cousins and founders of Spicy Virgin.

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Spicy Virgin Pesto Pasta

Recipe by Tommaso Inghirami and Luca Alessandrini

5.0 from 1 vote

Cuisine: Italian

Ingredients

• 12 oz dried pasta such as fusilli, trofie, or linguine

• 2 cups fresh basil leaves, packed

• 1/4 cup Spicy Virgin olive oil (plus more for drizzling)

• 1/3 cup pine nuts (lightly toasted)

• 3 cloves garlic

• 1/2 cup grated Parmigiano-Reggiano

• 1/4 cup grated Pecorino Romano

• 1/2 tsp Kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp lemon juice

Directions

• Cook pasta in salted boiling water until just al dente. Reserve 1/2 cup pasta water before draining.
• In a food processor, blend basil, pine nuts, garlic, cheeses, salt, and pepper until finely chopped.
• Slowly drizzle in Spicy Virgin and lemon juice with the processor running until a smooth pesto forms.
• In a bowl, toss the hot pasta with the pesto, adding pasta water as needed to create a creamy sauce.
• Serve immediately with extra Spicy Virgin drizzle for that perfect heat-meets-herb balance.