Spaghetti With Truffle Oil, Garlic and Rosemary


  • 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)
  • ¼ cup grated fresh parmesan cheese, good quality

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...

View full recipe at SpringPad


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