Fig and Chile Tagliatelle

This is a lovely recipe, utilizing the fresh figs found in the market right now. A delightful combination of sweet and savory, smoothed with a bit of cream, this recipe from Italian Easy by Rose Gray and Ruth Rogers, is definitely a keeper.

16 oz. egg tagliatelle
8 black skinned figs
2 dried chiles
2 lemons
2 oz. parmesan cheese
2 tablespoons olive oil
1/2 cup heavy cream

Cut each fig into 8 pieces. Crumble the chiles. Grate the lemon peel of both lemons, and squeeze the juice of one. Grate the parmesan and reserve all.

Bring a large pot of salted water to a boil, and cook the tagliatelle.

While the tagliatelle is cooking, heat a skillet large enough for the figs to lay in one layer. Add the olive oil, and when smoking, carefully place the figs in the pan, turning immediately to carmelize. Season, and add the chiles.

Drain the pasta. Stir the lemon zest and juice into the cream, and mix into the tagliatelle. Add the figs and serve with the parmesan.