Pasta Sauce with Appricots

Did you ever have a friend who introduced you to his/her friend who subsequently became a closer than friend than the friend who introduced you in the first place? (Think about it.) This next recipe comes from such a friend.

I mentioned earlier that I didn’t know pasta sauces were anything but red. The only differences I knew were that all my aunts and uncles made the same sauces but they tasted differently! It was not until I went to college and met people outside my small circle of friends and relatives, that I was introduced to the non traditional pasta sauces.

Do not dismiss this recipe in spite of the ingredients. At first glance you may think that it won’t work for you. Give it a chance. Try it, you’ll like it!!!

SPAGHETTI d'ALBICOCHE (AL-BI-CO-KAY)

1/2 cup of extra virgin olive oil

15 cloves garlic (6 diced or crushed, 9 slivered)  YES THIS IS CORRECT

6 ounces dried apricots, slivered thinly

1-1/2 teaspoons fresh Rosemary

1 Cup white wine

1 Cup chopped parsley

1 lb spaghetti, cooked al dente and drained

1. Heat oil in large skillet

2. Add galic and saute lightly, do not brown the garlic

3. Add appricot, Rosemary and wine and simmer, covered, for 5 minutes

4 Add parsley and toss into cooked spaghetti.

A couple of notes about serving spaghetti.  If your skillet is large enough to add the cooked spaghetti and you are able to toss it in there, BE ITALIAN and do it.  You can serve out the pasta from the stove to the plates to the table.

However,  pasta should always be served in a large SHALLOW bowl. This allows the pasta to sit in in the sauce. When serving pasta in a large narrow bowl, the sauce tends to sit in the bottom and the pasta is not all covered.

In a cold skillet, add oil and garlic and sauté lightly.  Do not brown.  Add remaining ingredients, except parsley, and simmer for 5 minutes, covered.  Add parsley and toss into cooked spaghetti.

Enjoy and as always, please leave your comments at the end below.