Sometimes the best recipes can come together when you don’t have much in the cupboard and have to experiment with whatever is on hand. This delicious pasta dish was a big success when I was doing just that!

Inspired by some savoury-fig recipe photos I’ve been seeing on instagram the last week or so, I made this cherry tomato, olive oil and vinegar reduction sauce with figs, goat’s cheese, and prosciutto. The vinegar adds some depth to the flavour, but since you cook it off it ends up a bit sweet and looses all it’s acidity.

When I was plating this dish and hadn’t added any basil, I was a bit diappointed that it didn’t seem to have any vibrancy from its colours. But as soon as I thought to add the basil, then it really popped! Not only did it bring the flavour to another level, but it really showed what a bit of fresh herbs can do to a dish.

Pasta with Cherry Tomatoes and Figs

  • 150g of your favourite pasta (I used a gluten-free brown rice pasta)

  • For the sauce:

    • 300g cherry tomatoes (mixed colour preferred)

    • ¼ cup olive oil

    • 1 tbsp red wine vinegar

    • ½ tsp garlic powder

    • Salt & pepper

  • Toppings:

    • 75g goat’s cheese, cubed

    • 40g Prosciutto di parma (parma ham), pulled apart

    • 4 figs, halved

    • Fresh basil

In a frying pan over medium heat, add the olive oil and cherry tomatoes. Once the skin begins to burst on the tomatoes, season with garlic powder, salt, and pepper. 

Put on water to boil for pasta. Cook pasta following manufacturer’s instructions. 

Once the cherry tomatoes have begun to fall apart, add the red wine vinegar to the sauce mixture. (Aim for around 6-8 minutes before pasta is done.)

Strain pasta and return to pot over low heat and add the sauce, mixing thoroughly. Divide over two dishes.

In the frying pan from the sauce, over low heat, place the figs cut-side down and allow to cook for 2-3 minutes.

Top the pasta with the warmed figs, goat’s cheese, prosciutto, and basil. Season with salt and pepper to taste.


Serves two

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