Pasta with juicy, oven-baked tomatoes, aromatic figs and sweet&sour balsamic onions.
Ingredients for 2 portions:
500 g Large cherry tomaotes
2 Tablespoon olive oil
1 Red onion
1 Tablespoon brown sugar
3 Tablespoons balsamic vinegar
3 Fresh figs
200 g Pasta (linguine or spaghetti)
40 g Rocket salad
1 Hand full basil leaves
Salt & Pepper
totla time: 1 hour, 1 minutes
Preheat the oven to 150 ° Celsius (325° Fahrenheit). Cut the toatoes into quarters and place them in an oven-proof dish with the cuts facing upwards. Add some salt and pepper and drizzle one tablespoon of olive oil on top. Place in the oven for 45 minutes.
In the meantime, cut the onion into rings. Heat one tablespoon of olive oil in a rying pan on low heat and fry the onion rings until they begin to soften and turn translucent (10-15 minutes). Add the sugar and balsamic vinegar, stir well and leave on the stove for another 5 minutes, until the balsamic vinegar is sirup-like and the onios turn a dark colour. Remove pan from heat and set aside. Wash the rocket, basil and figs. Remove the stems of the figs and cut them into quarters.
Once the tomatoes have been in the oven for 45 minutes, carefully place the quartered figs on top and bake for another 15 minutes.
Boil the pasta according to packet intrsuctions, drain them, mix with the rocket and ditribute between two plates. Once they are done, combine with the tomatoes and the figs. Briefly heat up the onions and add to the pasta. Tear the basil into pieces, sprinkle on top and serve.