It’s World Pasta Day, so did you know that Al Dente pasta not only tastes better, it keeps you full longer?

That’s because it takes longer to digest than overcooked pasta, therefore it makes you feel fuller a longer period.

See, every day is an education when you read an SK blog!

What, you want more pasta facts we hear you say? Oh, go on then.

How about that before machinery, pasta was kneaded by foot? Now, having given the amount of time chefs spend on their feet, it’s safe to say that no pasta will very find itself under our ‘plates of meat’!

There are few simpler, but delicious, things in the world than pasta. Made with just flour and eggs and shaped to become spaghetti, fettuccini, tortellini and many other names that end in ‘I’, it’s little wonder there’s a awareness day dedicated to it. (we still can’t get our heads around National Cherries Jubilee Day, so don’t expect a blog anytime soon on this!)

The whole aim of World Pasta Day is to highlight the general wonder of pasta but to show new, healthy, and creative ways to enjoy a pasta meal.

This year, it’s looking at six key trends of pasta consumption: tradition (standby pasta recipes); ethical (ingredients grown in a sustainable way); global (mixed with culinary traditions of other countries); different (innovative pasta recipes); simple (basic, healthy ways to eat pasta); and conscious (transparent information about pasta meals).

Chef Chris has created a dish inspired by one of these trends – simple, basic and healthy ways to eat pasta.

Tagliatelle with garlic, capers and lemon

  • 500g bag of tagliatelle
  • 4 garlic cloves sliced thinly
  • 1 jar of capers
  • Juice of 1 lemon
  • Salt & pepper
  • Handful of chopped parsley
  • 1 bag of washed rocket
  • Fresh parmesan
  • 70 mls of extra virgin olive oil
  1. Put a large pan of salted water on to boil. Once boiling cook your pasta according to packet instructions. Meanwhile in a non-stick frying pan, heat up your olive oil just enough to fry the garlic (anything too intense will burn the oil and garlic) and fry the garlic without colouring it too much.
  2. Once the garlic is cooked, leave to cool slightly. Then add your capers lemon juice and parsley and season.
  3. Once your pasta is cooked drain and with the residual heat toss the pasta in your sauce. Serve with a rocket and parmesan salad.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.