This is a surprisingly simple pasta dish to make that sounds and tastes much fancier than it's preparatory demands. One of those dishes to keep in your arsenal when guests come from far, far away and you need to impress with zero stress...!
Fig and Prosciutto Tagliatelle
Ingredients
400g fresh tagliatelle pasta (this is for people who have real appetites, they say ~80g/person)
6 figs, peeled and chopped into four pieces each
prosciutto crudo (or pancetta), as much as you like, cut into small strips
olive oil, couple tablespoons
Bring a pot of water to boil. While waiting, throw the fig pieces and prosciutto strips into a hot pan with the olive oil. Let them stew together on low-medium heat as you wait for the water to come to boil. Squish the figs a little bit to get some of the flavor out. Don't cook to the point of wear the figs are unrecognizable, you still want them to be in intact, chunky pieces. When the water boils, throw in the fresh pasta and literally cook for about 3 minutes. Drain, keep some pasta water aside. Add the pasta to the figs and prosciutto. Mix well and add some pasta water in case you think it's too dry. Don't add any additional salt anywhere because the prosciutto will be salty enough. That's it! Too easy right?!
Fig and Prosciutto Tagliatelle
Ingredients
400g fresh tagliatelle pasta (this is for people who have real appetites, they say ~80g/person)
6 figs, peeled and chopped into four pieces each
prosciutto crudo (or pancetta), as much as you like, cut into small strips
olive oil, couple tablespoons
Bring a pot of water to boil. While waiting, throw the fig pieces and prosciutto strips into a hot pan with the olive oil. Let them stew together on low-medium heat as you wait for the water to come to boil. Squish the figs a little bit to get some of the flavor out. Don't cook to the point of wear the figs are unrecognizable, you still want them to be in intact, chunky pieces. When the water boils, throw in the fresh pasta and literally cook for about 3 minutes. Drain, keep some pasta water aside. Add the pasta to the figs and prosciutto. Mix well and add some pasta water in case you think it's too dry. Don't add any additional salt anywhere because the prosciutto will be salty enough. That's it! Too easy right?!
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