Black fig and chilli tagliatelli



To serve

  • 4 long red chillies grilled, peeled and de-seeded
  • 200g/7oz parmesan cheese, shaved with a vegetable peeler
  • extra basil leaves


  1. Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for two to three minutes.

  2. Meanwhile, remove the stems from the figs and chop into quarters and then into eighths.

  3. Gently heat the oil in a heavy bottomed pan, then add the garlic and lightly fry until sticky and just golden.

  4. Add a pinch of dried chilli and the chopped figs. Gently fry for about one to two minutes.

  5. Add the cream and lower the heat, bringing the sauce to a simmer.

  6. Season with salt, pepper and a squeeze of lemon.

  7. Add a few of each of the different basil leaves and stir to combine.

  8. Drain the pasta and add to the sauce, tossing to combine and coat the pasta.

  9. Correct the seasoning, if needed, and divide among four serving bowls.

  10. Garnish with strips of the grilled chilli, a few more basil leaves and shavings of parmesan cheese.