L'AUTUNNO PASTA WITH GARLIC, WHITE WINE, ROSEMARY & APRICOTS
Just out of college, working crazy hours and trying to pay back student loans as quickly as possible, pasta was a budgetary must. By no means did that mean to me, however, that I was limited to jarred tomato sauce. The Silver Palate Good Times Cookbook is filled with ideas for pasta with tasty, but limited, (and mostly inexpensive) in-your-pantry items. This version of their vegetarian pasta remains in my rotation to this day. It is especially good when dried, but moist, Turkish apricots hit the produce shelves in early autumn. Gently simmered in white wine, the texture of the apricots becomes velvety and the fruit almost melts in your mouth. I always add extra garlic and apricots!
Nota bene: An Italian Pinot Grigio is perfect for this dish--what's left in the bottle is fair game at the table.
3/4 cup extra virgin olive oil
15 cloves garlic, 6 minced and 9 cut into slivers
1 cup dry white wine
1 tablespoon fresh rosemary
1 cup dried apricots, cut into slivers
Sea Salt and freshly ground black pepper
1 pound parpadelle pasta
1/2 cup parsley, chopped
1. Heat the olive oil in a skillet over medium heat.
2. Add the minced and slivered garlic and sauté just until golden.
3. Pour in the wine and reduce the heat. Simmer uncovered for 5 minutes.
4. Add the rosemary and apricots.
5. Season with salt & pepper to taste and simmer 5 to 10 minutes longer.
6. Meanwhile, cook the pasta in salted boiling water until al dente.
7. Drain the pasta, put in an extra large serving bowl and toss with the sauce to coat.
8. Sprinkle pasta and sauce with parsley and toss once more. Serve immediately.