When I was first married, someone gifted me a copy of the Silver Palate, a cookbook written in the 1980s that became a bestseller. So many beloved recipes and so much debate on which of them are the very best. Over the last thirty years, I have tried more than half of them and have yet to be disappointed. This pasta dish is one of the dishes created in honor of Vivaldi's Four Season concerti. While it is officially designated L'Autunno, or autumn, we love it year round. It is a light and flavorful pasta that has anyone at the table holding a fork trying desperately to get extra pieces of browned garlic and slices of apricot. This is a pasta that perfumes the kitchen with the warmth of a satisfying home cooked easy dinner. While Italians are known for their big red wines, this recipe calls for white wine and the flavor of the pasta is wonderful with a white Italian varietal--any will do. When you sit down to eat, turn on Vivaldi's always modern, virtuosic and energetic music and encourage storytelling around your table.
cuisine Italian
difficulty Easy
season Year Round
serves 4


  • 3/4 cup extra virgin olive oil
  • 15 cloves garlic (whole head), 6 minced and 9 cut into thin slivers
  • 1 cup dry white wine
  • 1 tablespoon fresh rosemary
  • 3/4 cup dried apricots, cut into slivers, salt, and freshly ground black pepper, to taste
  • 1 pound mafaldine pasta
  • 1/4 cup chopped fresh parsley, optional


  1. Heat the olive oil in a skillet over medium heat. Add the minced and slivered garlic and sauté until lightly browned.
  2. Add the white wine, reduce the heat, and simmer uncovered for 5 minutes. Add the rosemary and apricots.
  3. Season with salt and pepper to taste. Simmer 5 to 10 minutes longer.
  4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain.
  5. Add the pasta to the sauce and toss to combine. Transfer the pasta to a serving bowl. Sprinkle with parsley (if using) and serve immediately.