Simply and very quick Fig Pasta! A seriously delicious and fresh summer pasta dish that really lets those beautiful fresh figs shine. Silky pasta, lightly cooked and raw figs, extra virgin olive oil, vegan parmesan, and a good punch of garlic and rosemary. So good!
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OK, so maybe this is not something you'd expect to see. I get that figs are often associated with sweet recipes, but they also work so well in savory dishes, and really come into their own when cheese and olive oil are involved.
We get so many figs in such a short time and it's no joke that I spend about 2 weeks a year eating figs for every single meal while also making copious amounts of fig jam. And this Fig Pasta is a dish that I look forward to making every fig season.
With a combination of lightly cooked and fresh figs, slippery noodles, fruity, earthy olive oil, lots of vegan parmesan, fresh rosemary, and black pepper it's easy, quick, slurpy, super crave-able, and incredibly delicious in an understated simple way that really lets the figs shine.
I highly recommend opening a good bottle of red wine for this one. It would be perfect for date night!
(This is a super short and sweet post because I'm very conscious that fig season will be over soon and I wanted to prepare it for you a.s.a.p!)
Mel x
Recipe
Easy Fig Pasta
Author:Ingredients
- ½ pound (250 grams/9oz) pasta of choice , I like spaghetti (use gluten-free if necessary)
- 1 tablespoon salt , divided
- 6 fresh figs , divided
- ¼ cup (60 ml) extra virgin olive oil , plus a little more for drizzling
- 3 cloves garlic , minced
- 1 teaspoon fresh rosemary , chopped finely
- a nice handful (about ⅓ cup) vegan parmesan , grated finely (plus more for sprinkling) I recommend using Violife parmesan if possible.
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS
- Put a large pan of water on the stovetop and set the heat to medium-high. Add 2½ teaspoons of salt. Bring it to a rolling boil then add the pasta. Give it a quick stir then leave it to cook.
- While waiting for the water to boil trim any woody stems from the figs, wash them, then cut into wedges (cut them in half vertically, then cut each half into about 4 wedges). Set about 1½ figs worth of wedges aside until the end. They will go in raw. The rest will be cooked.
- As soon as you add the pasta to the water place a saute pan over medium-low heat. It should be big enough to fit the cooked pasta in later. Add the olive oil then the minced garlic and rosemary. Let it warm through and cook gently but don't let the garlic color.
- Once the pan is hot and the garlic and rosemary smells fragrant add the fig wedges (making sure to keep about 1½ figs worth aside for later). Let them cook gently for about 2 minutes on one side then flip them over.
- By now the pasta should be ready. Get a mug and scoop out about ¼ cup of starchy pasta water. Set aside then drain the pasta.
- Immediately pour the freshly drained pasta into the saute pan. Add a big handful of vegan parmesan, black pepper, the remaining ½ teaspoon of salt, and a couple of tablespoons of the starchy pasta water you set aside. Toss together really well. Don't worry about the figs breaking up.
- Divide between 2 or 3 bowls and top with the raw fig wedges. Sprinkle over more parmesan and a drizzle of extra virgin olive oil. Serve immediately.
NOTES
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