Spaghetti with figs, arugula and feta cheese

Ingredients for 3 servings:

• 500g spaghetti
• 80 g sheep’s cheese
• 4 figs
• 80 g arugula
• salt and pepper
• olive oil
• n. B. Fig(s) for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Cook the spaghetti until al dente. Remove the stems from the figs, then dice the figs and feta cheese, and rinse the arugula. Heat 3 tablespoons of olive oil in a pan and add the figs. As soon as they break down, add the feta cheese and let it simmer for a while. Finally, add the arugula and continue simmering, seasoning with salt and pepper. Once the pasta is cooked, drain it, reserving some of the cooking water. Add the pasta to the pan and drizzle with a little olive oil. Depending on the desired consistency of the sauce, add a little more pasta water, mix everything together, and let simmer for a few more minutes. Arrange the pasta on a plate and garnish with a quartered fig, add a little olive oil and arugula, and serve. Tips: White wine can be used instead of pasta water to make the sauce more creamy. Grated cheese (Pecorino or Parmesan) does not go well with this dish.