Note: This recipe has various steps and some should be prepared in advance of cooking the pasta. Read through and you will see which needs to be prepared before you cook the pasta.
Ingredients (per 1 person)
For the pasta:
Finely ground semolina durum wheat flour, 50g
Egg yolks, 30g
Extra virgin olive oil, 1g
For the sauce:
Extra virgin olive oil, 15g
Bonini Condiment Maturo, 7g
Vine tomatoes, 25g
Fresh ripe figs, 50g
Red onion, 1g
Salt, as needed
Pepper, as needed
Basil, 1g
Tomato sauce, 8g
For the fig mix:
Extra virgin olive oil, 1g
Fresh ripe figs, 10g
Vegetable broth, 3g
Butter, as needed
For the topping:
Fresh ripe figs, 10g
Chives 1g
Smoked ricotta cheese, 5g
Method
Make the angel hair pasta by mixing together the flour with the yolks and oil till you obtain a smooth dough, cover with plastic wrap and let rest. Roll out the pasta with a pasta machine, leave to dry on a wooden pastry board, cut in very fine strips, place carefully on a webbed grill, cutting board or dish cloth and set aside.
Wash the tomatoes, cut with a cross shape on top , blanch in boiling water for a few seconds and then cool them in a bowl of ice and water. Peel, cut in fourths, eliminate the seeds and cut into cubes.
Peel the red onion and chop finely; wash the figs, peel and cut into cubes.
In a fry pan brown, with a bit of the olive oil, the red onion, the figs , the tomato cubes, the tomato sauce and the basil. Cook for a minute and add the Bonini Condiment Maturo.
Cook the angel hair pasta in abundant salty water, keeping them “al dente”, drain (keeping some liquid in the pot) and put them in the pan with the sauce. Unite them adding again olive oil and a bit of the cooked pasta water.
Cut the rest of the figs in cubes, brown in a pan with a small amount of butter, blend in a blender and dissolve them with a bit more olive oil and a bit of vegetable broth.
For the topping: cut the figs in quarters or so, brown in a pan with a small amount of butter.
Place the angel hair pasta on a plate, pour the fig mix around the pasta and top with slices of ricotta that was passed quickly in the oven, the sliced figs topping and a bit of chives.
