This is one of my favorite decadent pasta dishes I make with figs from my trees. If you are not fortunate to have your own fig trees, you can buy them at your local grocery store this time of year. It is a recipe from the London River Café cookbook Italian Easy.
Sweet ripe figs seasoned with chile gives this lemony pasta an unusual spiciness.
16 ounces of egg tagiatelle (I used my homemade pappardelle)
8 black figs
2 dried chilles
2 ounces Parmesan cheese
2 tablespoons butter, or enough to cover the bottom an Iron skillet
½ cup heavy cream
Cut each fig into 4 pieces. Crumble the chilies. Grate the peel of both lemons and squeeze the juice of one.
Bring a large pan of salted water to a boil and cook the pasta until al dente.
While the pasta is cooking, heat a skillet large enough for the figs in one layer.
Add the butter and, when the pan, is hot, carefully place the figs in the pan, turning them to caramelize. Season with a touch of salt and add the crushed chilies.
Drain the pasta. Stir the lemon cream mixture into the pasta. Add the figs and serve with the Parmesan.
Serves 2 as a main course or 4 as an appetizer.