In search of a super-simple, quick, protein-packed lunch? Our take on this Italian classic is just what you need!
Aglio e olio is an Italian staple.
Translating to garlic and oil, this pasta dish is simplicity at its finest - something the Italians have mastered! Hailing from Naples and popular due to its cheap, accessible ingredients and easy method, we’ve given aglio e olio a modern twist by serving it with our high-protein tagliatelle meaning not only is it delicious, it’s also packed with goodness!
This is the ultimate lunch for one when you’ve got 15 minutes between meetings and you need something speedy but packed with flavour. All you need to accompany your cauliflower tagliatelle is garlic, chilli flakes, parsley and, of course, a good grating of parmesan. Grazie mille Italia!
Serves 1, double everything for 2
1/2 pack Sunny & Luna Cauliflower Tagliatelle
2 cloves garlic, finely sliced
1/2-1 tsp chilli flakes
1 tsp chopped parsley
1 tbsp olive oil
Salt and pepper
Parmesan, to serve
Bring a pan of salted water to the boil, add the tagliatelle and cook for 2.5 minutes until al dente (3.5 minutes if you prefer your pasta more well done) and drain.
In a frying pan over a medium-low heat add the olive oil and garlic. Cook until the garlic is aromatic and slightly golden, being careful not to burn.
Add the chilli flakes and seasoning then remove from the heat before adding the tagliatelle and parsley. Toss together until the tagliatelle is coated in the aromatic oil.
Serve in a bowl with any remaining parsley and a grating of parmesan.