If you or a family member are one of those individuals who like to eat your spaghetti noodles plain, wow, just wait until you try this garlic sauce. You’ll wonder why on earth you have been sacrificing your taste buds all of these years. Check out what my pals over at Recipe Station had to say about this:
“This sauce is so good you just might want to eat it seperatly. Whenever I make this I am always pouring extra; the best part about this sauce is that it tastes even better the next day!”
This garlic sauce is truly something to celebrate. You will want to serve this every time you make spaghetti. Say goodbye to the traditional meat sauce and hello to garlic!
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
Instructions
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.
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Quick Tip: Always make sure your pasta noodles are al dente.
Thank you to Recipe Station for this great garlic sauce idea.
