Ripe figs dangle now off our fig tree.
Many of those we’ve picked are headed for jam and a fig sauce for ricotta:
Today, a few figs joined yellow bell peppers in a tasty pasta dish. The sweetness of the figs and peppers was attenuated with diced celery, scallions and chili pepper. This dish is easy, rapid…and colorful!
Pasta ai Fichi e Peperoni
Ingredients (for 4 persons):
8 -10 ripe figs
2 yellow bell peppers
1 or 2 scallions (or 1/2 white onion)
olive oil, q. b. (“quanto basta” or “as much as you need”)
salt, pepper, q. b.
grated Parmesan, q. b.
Extra virgin olive oil, q. b.
pasta, penne or rigatoni (400 grams)
(*a hint: one lb of pasta for every 5 persons)
Slice bell peppers into strips:
Put salted pasta water onto boil. Dice figs and when peppers are tender, add the figs. Salt to taste. Add a chili pepper (or two! – depends on you). Simmer another ten to fifteen minutes (about the cooking time for pasta).
When pasta is al dente, drain it, setting aside some of the pasta water (“brodo della pasta”). Add a bit of this boiling water to the figs/peppers sauce if needed to make it more creamy. Serve. Add Parmesan.
Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)