Rosemary Apricot Spaghettini
A unique pasta dish combining the earthy flavors of rosemary and chorizo with sweet dried apricots, all tossed with delicate spaghettini in a light garlic-infused olive oil sauce.
4 servings
26 min
Ingredients
- •12 ounces dry spaghettini pasta
- •¼ cup extra-virgin olive oil
- •4 cloves garlic
- •½ cup chicken or vegetable broth
- •1 tablespoon fresh rosemary
- •½ cup dried apricots
- •½ cup dry chorizo
- •to taste salt and pepper
- •½ cup flat-leaf parsley
Cooking Instructions
- 1.
1. Bring a large pot of salted water to a boil.
10 min
- 2.
2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
8 min
- 3.
3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
5 min
- 4.
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.
3 min
