Vivaldi’s Four Seasons Pasta – L’Autunno

I’m not sure why this is the autumn entry in the set of four seasonal pasta recipes in The Silver Palate Good Times Cookbook. Maybe it’s because of the orange apricots and golden garlic which are reminiscent of the colour of autumn leaves. Or because the entries for the other seasons were already taken. Was it was because the composer Vivaldi was a fan of this combination of flavours?

Whatever the reason, the arrival of autumn last week made me think of trying this pasta. It was pretty good but not outstanding, so I may wait until next year to try it again.

Speaking of garlic: Even as a garlic fan, there was a lot of garlic in this pasta. I pity the people who sat near me in the theatre after I ate this for dinner. The amount of parsley (known for it’s garlic-breath calming properties) sprinkled over the dish before serving was nowhere near enough to stop me from smelling like a clove. If you want to try this, you might want to cut back on the amount of garlic you use.

Get the pasta. This time: linguine.

Linguine.

Linguine.

Grab the dried apricots.

Dried apricots.

Dried apricots.

And cut them into slivers.

All cut up.

All cut up.

Make sure there’s lots of garlic.

Lots of garlic.

Lots of garlic.

Sliver and mince the garlic.

Slivered and minced.

Slivered and minced.

Heat the olive oil in a pan.

Get the olive oil in the pan.

Get the olive oil in the pan.

Then add the garlic.

Add the garlic.

Add the garlic.

Golden garlic.

Golden garlic.

Golden garlic.

Measure the white wine.

White wine.

White wine.

Add the wine to the garlic and reduce.

Add the white wine.

Add the white wine.

After 5 minutes, add the rosemary.

Add the rosemary.

Add the rosemary.

Add the apricots too.

Get the apricots into the pan.

Get the apricots into the pan.

Mix that up and let it simmer for 5 – 10 minutes.

Everything but the pasta and parsley mixed together.

Everything but the pasta and parsley mixed together.

While that’s cooking, get the parsley and chop it.
Cook and drain the pasta, then add it to the completed sauce.

Ready to be tossed.

Ready to be tossed.

Cook and drain the pasta while the apricots and garlic are cooking. Add it to the sauce and toss.

Add the drained pasta to the apricot/garlic mixture.

Add the drained pasta to the apricot/garlic mixture.

Sprinkle with the parsley and serve.

Vivaldi’s Four Seasons Pasta - L’Autunno.

Vivaldi’s Four Seasons Pasta – L’Autunno.

From The Silver Palate Good Times Cookbook.

Vivaldi’s Four Seasons Pasta – L’Autunno
An unusual combination of ingredients makes one of the best new pasta dishes we’ve tried.

3/4 cup best-quality olive oil
15 cloves garlic, 6 minced and 9 cut into thin slivers
1 cup dry white wine
1 tablespoon fresh rosemary or 1-1/2 teaspoons dried
3/4 cup dried apricots, cut into slivers
salt and freshly ground black pepper, to taste
1 pound linguine
1/2 cup chopped fresh parsley

1. Heat the olive oil in a skillet over medium heat. Add the minced and slivered garlic and sauté just until 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. Serve immediately.

4 to 6 portions.

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