Cavatelli are small pasta that vaguely resemble hotdog buns. The combination of figs and pasta may seem unusual, but add pancetta and pecorino to the mix and it all makes sense.
- 60 ml (¼ cup) olive oil
- 100 gm mild pancetta, diced
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 5 figs, coarsely chopped
- 1 tsp cabernet vinegar
- 350 gm cavatelli
- ½ cup (firmly packed) mint, torn
- To serve: extra-virgin olive oil and finely grated pecorino
- 1Heat olive oil in a frying pan over medium heat. Add pancetta, onion and garlic and cook, stirring occasionally, until onion starts to caramelise (15-20 minutes). Add figs and vinegar and toss until figs warm through (1-2 minutes). Keep warm.
- 2Meanwhile, cook pasta in a large saucepan of boiling water until al dente (10-14 minutes). Drain, then add to fig mixture with mint and a little cooking water to loosen. Season to taste, toss and transfer to plates. Drizzle with extra-virgin olive oil, scatter with pecorino and serve.