Tuesday, August 28, 2007

Last Night's Dinner #18: Black Fig and Chilli Tagliatelli


Black Fig and Chilli Tagliatelli
Adapted from Saturday Kitchen
Difficulty: Easy

Try this, it was surprisingly really really good!



You'll need
(serves 2):
3/4 of a package of tagliatelli pasta
6 over-ripe black figs
2-3 tbsp extra virgin olive oil
1 clove garlic, finely sliced
pinch dried chilli (crushed red pepper flakes)
3/4 cup heavy cream
sea salt and freshly ground black
½ lemon, juice only
½ bunch basil torn



- Boil water for pasta and cook according to package instructions
- Meanwhile, remove the stems from the figs and chop into quarters and then into eighths.
- Gently heat the oil in a pan, then add the garlic and lightly fry until sticky and just golden.
- Add a pinch of dried chilli and the chopped figs. Gently fry for about one to two minutes.
- Add the cream and lower the heat, bringing the sauce to a simmer.
- Season with salt, pepper and a squeeze of lemon.
- Add basil and stir to combine.
- Drain the pasta and add to the sauce, tossing to combine and coat the pasta.
- Garnish with a few more basil leaves and shavings of parmesan cheese.

2 comments:

mj said...

Looks yummy!! You know me, i love pasta! We rely on famous Bertolli's quivk fix ,one of my favorite is the chicken alla vodka and farfalle and also the chicken,penne and cherry tomatoes! but yours look more authentic! Lots of work!! Keep it up!!! When you've got tots you don't mess with lots!!LOL!!

Marichelle said...

...that's what I hear, so I guess I'll take advantage of my critter-free life (for now!)
Hmmm, I haven't tried any of he bertoli ready-made pastas - maybe I'll pick some up for next week.