01.12.2020
You can use WP menu builder to build menus

22.10.2020

No ratings yet
4

A very special combo of flavours, in an easy but bold pasta recipe. Caramelised onions, sweet dried figs, creamy fresh sheep and goat’s cheese and peppery arugula (rocket) mixed in with sturdy rigatoni. Something special for World Pasta Day!

Caramelised Onion, Fig and Fresh Cheese Pasta with Arugula www.thefoodiecorner.gr Photo description: A bowl of arugula (rocket), a small plate with two peeled onions and a knife on it, a small bowl of fresh cheese, two whole onions and some onions skins, a jar of dried figs and a colander of dried pasta. All are arranged on a marble surface.

I’m not usually good with international days of this and that, I learn about them too late to do anything. This time, thanks to a collaboration over on the Greek side of TFC, I’m well prepared and on time! So, in anticipation of the pasta party that’s coming up in a couple of days, here is a rather special dish with a very interesting flavour combination.

Caramelised Onion, Fig and Fresh Cheese Pasta with Arugula www.thefoodiecorner.gr Photo description: A small plate of chopped figs, a jar of whole dried figs, a chopping board with sliced onions and a knife on it, and a colander with dried rigatoni pasta inside.

Best thing about this dish is that it feels very elegant and chic (well, it does to me!) yet it is very easy to make. The only element that needs a little attention is the caramelised onions. They aren’t in the least difficult to make, but they do need some patience. Factor in the long cooking time and keep in mind you can do other things while the onions do theirs.

Caramelised Onion, Fig and Fresh Cheese Pasta with Arugula www.thefoodiecorner.gr Photo description: A bowl of arugula, a colander with boiled rigatoni pasta inside, a small plate of caramelised onions, a bowl of fresh cheese and a small plate of reconstituted figs.

The cheese I’ve used here is called Katiki Domokou and it’s a traditional spreadable white cheese made with a combination of sheep and goat’s milk. It’s creamy and slightly sour. If you can’t find it (please try, it’s worth it) you can whip some soft feta with some Greek yogurt and use that instead. Or try the dish with any soft white cheese you like, as long as it’s got a bit of flavour – plain cream cheese might be a bit boring here.

Caramelised Onion, Fig and Fresh Cheese Pasta with Arugula www.thefoodiecorner.gr Photo description: a platter with the elements of the dish before being tossed together.

I’m going to love you and leave you guys now. A shorter post than normal but it’s a crazy busy time and I have to get back to shooting client work! Enjoy the recipe and as always, if you make it please tag me in your photos so I can share on Instagram stories. I love seeing your creations! (@thefoodiecorner & #thefoodiecorner) Happy World Pasta Day!

Caramelised Onion, Fig and Fresh Cheese Pasta with Arugula www.thefoodiecorner.gr Photo description: two plates of pasta on a marble surface. To the top right are two small bowls of salt and pepper, two forks and a small plate of extra arugula.

Ingredients

2 Tbs olive oil

500 gr onions, sliced into thin half moon shapes

180 gr dried figs, cut into small pieces (see note)

1 Tbs white balsamic vinegar

500 gr rigatoni or other favourite pasta

200 gr Katiki Domokou (see blog post for info)

1 tsp salt

1/2 tsp black pepper, freshly cracked

120 ml (1/2 cup) water from boiling the pasta

100 gr arugula (use young leaves with a peppery flavour)

Step 1

Heat the olive oil over medium high heat, making sure it doesn’t get too hot (see note). Add the onions, and stir to coat and open up the half moon slices for about 5 minutes. Lower the heat to medium and let the onions cook down for about 20 minutes. Stir once in a while and make sure they don’t brown at all. Lower the heat again to medium/low and leave the onions for another 30-35 minutes. We want them to be jammy, almost brown/deep golden in colour, and very soft. They will have cooked way down. Pour in the balsamic, turn the heat up a bit and leave for a few more minutes to evaporate. Leave the onions in the pan and set it aside.

Step 2

As soon as the onions are in the pan, put the cut figs into a small bowl and cover in boiling water. Set aside to soften.

Step 3

About 15 minutes before the onions are done, boil the pasta according to the package instructions.

Step 4

Meanwhile, put the katiki cheese in a large bowl with the salt and pepper. Just before draining the pasta scoop out a cup of the water. Add half of it (120ml) to the bowl with the cheese and whisk until smooth.

Step 5

Add the arugula (rocket). Add the drained pasta and onions. Drain the the figs and put them in the bowl too. Toss gently but thoroughly and serve immediately. If necessary thin out the sauce with some more of the pasta water.

Notes:
- Cut the figs into small pieces. The pieces in the photos are slightly bigger for styling purposes.

- While heating the oil for the onions, you should feel some heat when bringing your open palm close to the surface but you should be able to keep it there. When the onions hit the pan they should sizzle but very quietly!

- The Greek version of this post is sponsored. All opinions are my own.

No ratings yet

So, what do you think? Leave me a comment!

No comments yet