In my opinion, besides fresh apples, there's no better reason to welcome fall than to enjoy this pasta dish, part of Vivaldi's Four Seasons pasta dishes, from the Silver Palate Good Times Cookbook.
Here's L’Autunno:
¾ cup best-quality olive oil15 cloves garlic, 6 minced and 9 cut into thin slivers
1 cup dry white wine
1 tablespoon fresh rosemary, or 1½ teaspoons dried
¾ cup dried apricots, cut into slivers
Salt and freshly ground pepper, to taste
1 pound linguine (I used spaghetti)
½ cup chopped fresh parsley
1-2 tablespoons grated Parmesan (my own addition)
1. Heat the olive oil in a skillet over medium heat. Add the minced and slivered garlic and sauté until just browned.
2. Stir in the white wine. Reduce the heat and simmer uncovered for 5 minutes. Add the rosemary and apricots. Season with salt and pepper to taste. Simmer 5 to 10 minutes longer.
3. Meanwhile, cook the pasta in boiling, salted water until tender but still firm; drain.
4. Place the pasta, sauce and parsley in a serving bowl and toss to coat. Sprinkle cheese. Serve immediately.
4 to 6 portions
