• 250g Tonnarelli
  • 2 Garlic Cloves
  • 1 cup Parsley
  • 1 tsp Chilli Flakes
  • 2 Tbsp Trespaldum White Truffle Olive Oil
  • 1 tsp salt/pepper


  1. Boil 250g of Pasta and set aside.
  2. Using a chopping board and large kitchen Knife either chop or crush your garlic cloves and set aside.
  3. Chop your fresh parsley and put it next to your garlic.
  4. On a medium heat, empty two tablespoons (or more if you wish) of Trespaldum White Truffle Olive oil into a large pan and as it begins to simmer gently stir in your parsley and garlic (make sure not to burn it)
  5. Once sufficiently heated and the garlic becomes aromatic add your pasta with two tablespoons of starched pasta water and coat it evenly by stirring.
  6. Transfer your pasta to your plate of choice, add a sprinkle of salt and pepper and any extra garnish – your Aglio e Olivio is all done!

Buon Appetito!