Spaghetti With Truffle Oil, Garlic and Rosemary Recipe #319954
This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) ;)
Servings adjusted according to course and times are estimated.
15 min | 5 min prep
SERVES 5 -6
- 1 (12-16 ounce) package spaghetti
- 1 medium yellow onion, chopped fine
- 3 garlic cloves, chopped fine
- 3 tablespoons olive oil
- 1 stalk fresh rosemary, chopped
- 1 teaspoon truffle oil (white or black)
- 1/4 cup grated fresh parmesan cheese, good quality
- Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
- Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
- When al dente, drain pasta, toss with onion, garlic and rosemary.
- Add parmesan and toss again.
- Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
- Garnish with fresh chopped rosemary--just a pinch.
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5 stars