This is a great fresh, grilled pasta recipe that has an intriguing flavor and is perfect to make when fresh figs hit our stores. Try different types of figs for a subtle change of flavor. The saltiness of the prosciutto is a perfect foil for the sweet grilled figs but because it is a bit salty, taste the pasta first before you add additional salt.
Deborah Mele 2011
- 1 Pound Dried Spaghetti
- 1 Red Pepper
- 1/2 Pound Thinly Sliced Prosciutto
- 8 Fresh, Ripe Figs
- 3 Tablespoons Minced Garlic
- 3 Tablespoons Olive Oil
- 6 Tablespoons Freshly Grated Parmesan
- Ground Pepper
- Dash of Salt
- Additional Grated Cheese For Serving
- Chopped Fresh Parsley For Serving
- Place the prosciutto over medium heat on the grill and cook about 1 minute per side until it becomes crispy and brown, then set aside.
- Place the pepper on the grill and cook until the skin is blistered.
- Place in a plastic bag.
- Using two metal skewers, thread the figs on from end to end.
- Place on the grill and turning halfway, cook for about 2 to 3 minutes or until the figs begin to brown.
- Remove from the heat, remove the peel, core and seeds from the pepper, and slice into 1/4 inch slices.
- Cut these slices in half.
- Cut the prosciutto into thin slices as well.
- Coarsely chop the figs.
- Cook the spaghetti until it is al dente.
- Remove a small cup of the pasta water before draining.
- In a small pot, heat the garlic in the oil until sizzling but not browned.
- Add the pepper strips, prosciutto and remove from the heat.
- Drain the pasta, return to the heat and add the prosciutto mixture, chopped figs, herbs and seasonings.
- Add a little of the pasta water if the mixture seems dry.
- When everything is hot, fold in the 6 tablespoons of cheese and place in 4 individual bowls.
- Sprinkle with the parsley, and serve, offering additional cheese if desired.