Spaghetti with Figs
Chef Ron Suhanosky joins Martha to make seasonal spaghetti with figs, basil, brown butter, and hazelnuts.
Fill a large pot with water and bring to a boil over high heat.
Meanwhile, heat butter in a large skillet over medium heat. Continue cooking butter until light brown and fragrant. Add figs, hazelnuts, and basil; season with salt and pepper. Continue cooking until figs begin to soften, about 5 minutes. Remove from heat; set aside.
Add pasta to boiling water and cook until al dente, according to package directions. Drain pasta reserving 2 tablespoons pasta water. Add pasta and reserved pasta water to skillet; toss to combine.
Serve immediately with Parmesan cheese, if desired.