Rosemary Apricot Spaghettini Recipe

Rosemary Apricot Spaghettini Recipe

  • 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
  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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