3 Tbsp Flying Olive mild-medium Single Varietal EVOO of your choice, divided
3-4 garlic cloves, chopped fine
2 sprigs fresh rosemary, chopped fine
1 (12 -16 ounce) package spaghetti
2 tsp onion powder
1 tsp Flying Olive Truffle Oil (white or black)
1/4 cup freshly grated good quality Parmesan Reggiano cheese
Saute garlic and rosemary in Flying Olive Single Varietal EVOO for 1-2 minutes until fragrant.
Boil spaghetti in 3 quarts of salted water.
When al dente, drain the pasta. Place in a bowl or back in the spaghetti pot. Toss with the sauted garlic and rosemary. Sprinkle on the onion powder. Mix to combine.
Add the Parmesan cheese and toss again. Divide the pasta onto individual plates.
Drizzle Flying Olive Black (or White) Truffle Oil on top of each individual serving. Garnish with a pinch of fresh chopped rosemary.
Submitted by Barb L.