Fusilli With Garlic, Figs, and Rosemary |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pasta for All Seasons Ingredients:
1/2 cup olive oil |
1/2 cup dried breadcrumbs |
1 teaspoon sugar |
1 tablespoon minced fresh rosemary |
1 lb fusilli |
2 large garlic cloves, minced |
1 cup fresh fig, chopped |
salt |
fresh ground black pepper |
Directions:
1. Heat 1 tablespoon of the oil in a small skillet over medium heat; add in breadcrumbs; stir until lightly browned.
2. Sprinkle on the sugar and half the rosemary, stirring to blend; set aside.
3. Cook the fusilli in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
4. While the pasta is cooking, heat the remaining oil in a small skillet over medium heat.
5. Add in the garlic; cook until soft and fragrant, about 2 minutes (be careful not to brown the garlic).
6. Add in the figs and remaining rosemary; keep warm over low heat.
7. When the pasta is cooked, drain it and place it in a serving bowl.
8. Add the fig mixture, the breadcrumb mixture, and salt/pepper to taste.
9. Toss well and serve immediately.
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