Black Fig And Chilli Tagliatelli
This recipe combines the sweet and earthy flavors of fresh figs with the richness of double cream and the aromatic touch of basil. The result is a delightful pasta dish that brings together contrasting elements in a harmonious way. With a hint of chili and garlic, and the added crunch of grilled red chilies, this dish offers a unique and satisfying experience for your taste buds. Enjoy a symphony of flavors and textures in every forkful of this scrumptious fig and basil pasta.
— Constant Cookbook
Ingredients
- 320g/11½oz fresh egg tagliatelli pasta
- 6 over-ripe black figs
- 2-3 tbsp extra virgin olive oil
- 1 clove garlic
- pinch dried chilli
- 125ml/4½fl oz double cream
- sea salt
- ½ lemon
- ½ bunch purple basil
- ½ bunch green sweet basil
- 4 long red chillies grilled, peeled and de-seeded
- 200g/7oz parmesan
- extra basil
Instructions
- Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for two to three minutes.
- Meanwhile, remove the stems from the figs and chop into quarters and then into eighths.
- Gently heat the oil in a heavy bottomed 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 a few of each of the different basil leaves and stir to combine.
- Drain the pasta and add to the sauce, tossing to combine and coat the pasta.
- Correct the seasoning, if needed, and divide among four serving bowls.
- Garnish with strips of the grilled chilli, a few more basil leaves and shavings of parmesan cheese.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.