Rosemary Apricot Spaghettini
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
62
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (thinly slivered)1 cup
Chicken1 tbsp
Rosemary (chopped fresh)1 cup
Dried Apricot (slivered)1 cup
Chorizo (dry, diced)1
SaltDirections:
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
3
Place in a serving bowl
4
Meanwhile, heat the oil over medium heat in a large skillet; add garlic
5
Cook, swirling the pan until garlic is just golden
6
Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper
7
Toss with pasta, sprinkle with parsley, and serve immediately
8
Bring a large pot of salted water to a boil
9
When the water boils, add pasta and cook until just tender, about 8 minutes; drain
10
Place in a serving bowl
11
Meanwhile, heat the oil over medium heat in a large skillet; add garlic
12
Cook, swirling the pan until garlic is just golden
13
Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper
14
Toss with pasta, sprinkle with parsley, and serve immediately