ROSEMARY APRICOT SPAGHETTINI

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Rosemary Apricot Spaghettini image

Provided by Sheila Lukins

Categories     Garlic     Pasta     Sauté     Quick & Easy     Father's Day     Dinner     Dried Fruit     Rosemary     Sausage     Potluck     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces dry spaghettini pasta
1/4 cup extra-virgin olive oil
4 cloves of garlic, thinly slivered
1/2 cup chicken or vegetable broth
1 tablespoon chopped fresh rosemary
1/2 cup dried apricots, slivered
1/2 cup dry chorizo, diced
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley

Steps:

  • 1. Bring a large pot of salted water to a boil.
  • 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
  • 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
  • 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

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