Fig & chilli tagliatelle







Cook Time

00-00 Min


  • 350g/12oz egg tagliatelle
  • 2 tablespoons extra virgin olive oil
  • 8 black figs, each cut into 8 wedges
  • 2 dried red chillies, crumbled
  • finely grated zest of 2 lemons and juice of 1
  • 125ml/4fl oz double cream
  • 50g/2oz Parmesan cheese, freshly grated
  • salt and ground black pepper
  • Bring a large pan of lightly salted water to the boil, and cook the tagliatelle until al dente. Drain.
  • Meanwhile, heat a large frying pan, add the oil and, when smoking, carefully put the figs in the pan, turning them immediately to caramelize. Season with salt and pepper, and add the chilli.
  • Stir the lemon zest and juice into the cream, and mix into the cooked pasta. Add the figs and serve hot, scattered with the Parmesan.
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