• The Pasta Prince

Tagliatelle with Figs



I discovered this lovely fresh late-summer recipe by chance at a restaurant in Umbria. It seems like a slightly unusual combination but offers a really lovely, tangy alternative to a traditional tomato sauce.


The key is to balance the sweetness of the figs, the richness of the tomatos and just a hint of spice!


I am still playing about with this recipe so will come back to it and update this page if I find improvements!


Tagliatelle with Figs

Serves 2


A clove of garlic

A handful of tomatoes

4-6 Figs

Chilli to taste


- Start by adding a whole clove of garlic to oil and simmer on a low heat.


- Chop some chilli peppers and add to the oil (make sure not to burn them!)


- Peel the tomatoes by cutting an x into the bottom and place in boiling water for 15 seconds. Place them in an ice bath and remove the skins


- Add the tomatoes to the pan and squeeze once they heat up.


- Cook for 10-15 minutes until the tomato resembles a sauce and add salt&pepper to taste


- 5 minutes before serving peel the figs and crumble chunks into the tomato sauce. You want to cook them but still retain the wonderful texture they offer.


- Retain some of the cooking water from the pasta, add to the sauce and add the tagliatelle directly to the pan.


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