Spaghetti with Garlic Sauce

By cooksalot

Ingredients

• 1 (12 -16 ounce) package Barilla spaghetti
• 1 medium yellow onion, chopped fine
• 3 garlic cloves, chopped fine
• 3 tablespoons Bertolli olive oil
• 1 stalk fresh rosemary, chopped
• 1 teaspoon truffle oil (white or black)
• 1 ⁄4cup grated fresh parmesan cheese, good quality

Preparation

Step 1

To start, you’ll want to sauté your aromatic onion and garlic mixture with rosemary in olive oil. Be mindful of your heat during this step. The last thing you want is to have scorched garlic and onion in the pan. This is the complete opposite of the aromatics you are looking for.

Next, you’ll want to boil your spaghetti. I like to add a touch of salt, milk and oil to the water. Cook pasta to your desired doneness. I prefer al dente but it’s totally up to you.

Once the pasta is cooked, go ahead and drain it from the water and then toss in your oil mixture. Then add parm cheese to the mix and toss some more.

Garnish with truffle oil and freshly chopped rosemary.