Fig Sauce with Spaghetti

This years fig season in my garden has started.

The last couple of weeks I admired the amount of figs my small tree has on. I was looking forward to eat some end of this month, when they usually are ripe. This morning I was out picking some of my tomatoes and took a look at the fig tree.

I went inside to get a bigger bowl and a knife then did my first harvest of the season.

Giving some of them to my neighbor was a good idea. She loves figs and can look upon the tree from her balcony.

Recipe for 1:

120 g spaghetti

3 tbsp olive oil

1 stalk rosemary

1/2 red chili

3 garlic cloves

4 ripe figs 

35 g pine nuts

150 ml sparkling wine

Salt, pepper, Piri Piri seasoning

25 g Parmesan cheese

Cook the spaghetti. I used tricolore pasta. Chop the figs in big chunks and chop garlic and chili. Take the rosemary off the stem.

Put all of it in a pan with heated olive oil. Sauté until the figs are soft and mushy. Add the sparkling wine and the seasoning.

In with the pine nuts and the Parmesan.