Pasta Day: Fusilli With Garlic, Figs, And Rosemary

[Guest guest]

* Exported from MasterCook *

 

Fusilli With Garlic, Figs, And Rosemary

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 9

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1/2 cup dried breadcrumbs

1 teaspoon sugar

1 tablespoon minced fresh rosemary

1 pound fusilli

2 large garlic cloves -- finely minced

1 cup fresh figs -- chopped

salt and freshly ground black pepper

 

This recipe was inspired by a traditional dish my family enjoyed on

Christmas Eve. My mother would make homemade tagliatelle and toss it with

a tasty mixture of figs, breadcrumbs, and sugar. In recent years, I've

begun adding rosemary, which I think makes a fragrant addition to the dish.

 

Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the

breadcrumbs and stir until lightly browned. Sprinkle on the sugar and half

the rosemary, stirring to blend. Set aside. Cook the fusilli in a large

pot of salted boiling water, stirring occasionally, until it is al dente,

about 8 to 10 minutes. While the pasta is cooking, heat the remaining oil

in a small skillet over medium heat. Add the garlic and cook until soft

and fragrant, about 2 minutes. Be careful not to brown the garlic. Add

the figs and the remaining rosemary, and keep warm over low heat. When the

pasta is cooked, drain it and place in a serving bowl. Add the fig

mixture, the breadcrumb mixture, and salt and pepper to taste. Toss well

and serve immediately

 

Serves 4

 

Other pasta choices: pappardelle, fettuccine, or perciatelli.

 

- - - - - - - - - - - - - - - - - -