Recipes & Food Styling

“Figs Fest” Continues!

After I made Pinot Noir-Poached Fresh Figs with Orange Basmati Rice the other day on Titanic third class passenger Dan Coxon’s birthday, I had some extra figs and wanted to explore more ways to make them shine. Figs were on the third class menu on the Titanic on April 14, and I have been looking for flavorful ways to showcase them. Years ago Chef Jaime Laurita made Summer Pasta with Figs, Pancetta & Basil for me for a food story. Fantastico! One spoonful of this pasta – with goat cheese, figs, a few flakes of crushed red pepper flakes, basil and lemon – puts a party in your mouth. I am really striving for a plant-based diet, so I left out the chicken stock & Pancetta in Jaime’s recipe and I took his suggestion to boil the pasta with basil (and lemon-thyme) & drizzle honey on top. Turned out amazing! Will make this again.

Lemon-Thyme Angel Hair Pasta with Fresh Figs & Basil Goat Cheese

Clean, trim & quarter one box of fresh figs. Boil one box of angel hair pasta in pot of water with pink Himalayan sea salt, generous amounts of fresh lemon-thyme. When thoroughly cooked, remove pasta and strain. 

In large frying pan on stovetop, sauté 1/2 red onion (chopped) & two garlic cloves (minced); pink Himalayan sea salt & black pepper, to taste. Add fresh-squeezed lemon juice. When onion is transluscent, add figs. Sauté for 10 minutes, and then add basil. Sauté another five minutes, add pasta and fold into sauce. Add sprinkle of crushed red pepper. Place in large, shallow serving bowl, top with chunks of basil goat cheese, fresh basil leaves, and three fig halves. Sprinkle a bit of crushed red pepper flakes, lemon-thyme leaves. Drizzle honey over all and enjoy!