Spaghetti with Figs
Chef Ron Suhanosky joins Martha to make seasonal spaghetti with figs, basil, brown butter, and hazelnuts.
Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts
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Spaghetti with Figs
Chef Ron Suhanosky joins Martha to make seasonal spaghetti with figs, basil,...
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The Martha Stewart Show, September Summer/Fall 2007
- Yield Serves 4 to 6
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Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 pound fresh ripe black mission figs, cut into quarters
- 1/2 pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle
- 6 large, fresh basil leaves, thinly sliced
- Coarse salt and freshly ground black pepper
- 1 pound good quality spaghetti
- Parmesan cheese, for garnish (optional)
Directions
- 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.
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This is one of my absolute favorite meals- so quick and easy to prepare and so very flavorful.