The Modern Trobadors) and it was perfect for catching the sauce bits. The shape is called organetti, which translates to little barrel organs, and it is made in Torre Annunziata (just east of Pompeii) by a company called Pasta Setaro.
Pasta with Apricots and Rosemary
4 tablespoons extra virgin olive oil
1 cup chopped shallots
1 cup white wine
1 tablespoon chopped fresh rosemary
6 ounces dried apricots, cut into slivers
salt and freshly ground pepper
12 ounces dried pasta, preferably a short form with ridges
1/2 cup chopped fresh parsley
Heat the olive oil in a large skillet over medium heat.Add the shallots and cook until soft.
Stir in the white wine, reduce heat and simmer uncovered for 2-3 minutes.Add the rosemary and apricots, season with salt and pepper, and simmer for 5-10 minutes.
Cook pasta in well-salted water until al dente, drain and toss into the sauce. Mix well, sprinkle with parsley and serve.