Rosemary Apricot Spaghettini

Ingredients for Rosemary Apricot Spaghettini

• 350g dry spaghettini pasta

• 60ml extra-virgin olive oil

• 4 cloves of garlic, thinly slivered

• 120ml chicken or vegetable broth

• 1 tablespoon chopped fresh rosemary

• 120ml dried apricots, slivered

• 80g dry chorizo, diced

• Salt and freshly ground black pepper

• 1/2 cup chopped flat-leaf parsley

How to make Rosemary Apricot Spaghettini

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.