Fig pasta with balsamic vinegar and pine nuts
This pasta is inspired by the popular fig pasta from the Berlin restaurant Mädchenitaliener and brings the dish's distinctive sweet-and-savory contrast to a simple, homemade version.
Ingredients · Servings 2
- 250 g Tagliatelle
- 6 figs
- 1 clove of garlic
- 30 g pine nuts
- 3 tablespoons olive oil
- 2 sprigs of rosemary
- 3 The Balsamic
- 1 TL Honig
- 1 tsp Dijon Mustard
- 40 g Parmesan cheese
- Salt
- Pfeffer
Method · 20 min
- Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve some of the pasta water before draining. Meanwhile, quarter three-quarters of the figs, slice the remaining figs, and set aside for the topping. Finely chop the garlic.
- Toast the pine nuts in a large, dry pan until golden brown, then remove them. Heat olive oil in the same pan. Add half the rosemary and let it infuse in the oil until fragrant, then remove it. Add the garlic and sauté briefly over medium heat, but do not let it brown.
- Place the quartered figs in the pan and gently caramelize for about 2–3 minutes, until they begin to break down and release their juices. Deglaze with balsamic vinegar, add mustard and honey, and simmer briefly.
- Add the pasta directly to the pan and toss with a little pasta water until the sauce coats the noodles and creates a creamy consistency. Season with salt and pepper. Grate in some Parmesan cheese and stir in half of the pine nuts. To serve, top with the fig slices, the remaining pine nuts, rosemary, and more Parmesan cheese, and serve immediately.
