Starting this new season of CoolArtisan, I am heading back to my parents’ fig farm and get the best of their summer production! All this week I will be posting recipes with figs showing how to make the best use of this earth’s gift to humans!
This pasta with figs and prosciutto is really an award winning recipe! It is so damn addictive I cannot stop eating straight from the pan! For most people the combo sounds weird, but when you get to try it you… just can’t stop eating!
- 8 thin slices of Prosciutto, about 6 ounces, divided
- 4 tablespoons olive oil
- 1/2 cup finely chopped onion (about 1/2 medium onion)
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon freshly ground black pepper and salt
- 10 medium fresh, ripe figs
- 1 tablespoon balsamic vinegar
- zest from 1 lemon
- pasta of choice (for 2 persons)
- Place a large pot of lightly salted water on to boil.
- While the pasta water is coming to a boil, heat the oil in a small pot over medium heat until lightly smoking, then cook the onion, stirring, until it is soft and translucent, about 5 minutes.
- Add the garlic and cook, stirring often for about 4 minutes.
- Add the figs, balsamic vinegar, salt, pepper and lemon zest, stir gently to mix and lower the heat to medium-low, then continue to cook just before the figs begin to break down, about 3 minutes. Keep warm.
- Cook the pasta until it is "al dente" following the package instructions, then drain
- Return the pasta to the pot and empty the fig mixture on top.
- Serve the pasta in individual bowls, topped with prosciutto.
- Pass grated cheese at the table in case someone asks for it, even though I believe its not necessary.