Spaghetti With Truffle Oil, Garlic and Rosemary |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This looked SO good when I saw it 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. Ingredients:
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 |
Directions:
1. Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
2. Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
3. When al dente, drain pasta, toss with onion, garlic and rosemary.
4. Add parmesan and toss again.
5. Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
6. Garnish with fresh chopped rosemary-just a pinch.
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