Spaghetti with Rosemary

Spaghetti con Rosmarino

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 350 g/12 oz spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • ½ handful tiny sprigs of rosemary


    Boil the spaghetti in plenty of salted water, cook al dente. Gently warm the olive oil and add the garlic and rosemary. Strain the spaghetti and toss in the oil and herb mixture, season with salt.

    Serve at once. If desired, Parmesan cheese can be served with this dish.