Put the spaghetti on to boil with a touch of milk, oil and salt in the water, and
drain when it is done.

Sauté the onion, minced garlic and rosemary in olive oil without scorching it.

In a pasta bowl, toss the spaghetti in the garlic-onion mixture. Then add a little
more parmesan and toss some more. Garnish with a little more truffle oil and
rosemary over the top.

This can be served as is or with
your favorite meat sauce on the side.
1 pound of spaghetti or thin spaghetti
1 large yellow onion, diced small
3 teaspoons of minced garlic
1 teaspoon of ground rosemary

Olive oil for the pan

to 1/2 cup of grated parmesan cheese for coating
Aromatic and flavorful,
serve with or without meat sauce!
The Main Courses Chef presents ...
Garlic Spaghetti
at The Fatted Café
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