Pasta with Fig Leaf Sauce – Ilaria Moretti

Preparation

Just a few simple steps to impress your guests with this pasta that hides a surprising flavor: it may seem like coconut and vanilla, but it’s actually the fig leaves that release this unique taste.

Place quartered tomatoes, sliced onion, and unpeeled garlic cloves in a baking dish; season with salt, pepper, and plenty of olive oil.

Bake the seasoned tomatoes in the oven at 180°C (356°F) for about 25–30 minutes. Check with a fork that they are soft; if not, continue cooking for a few more minutes.

Meanwhile, bring water to a boil, add salt, and cook La Veronese® Whole Teff Paccheri.

While the pasta cooks, prepare the tomato sauce: in a blender, grind the pumpkin seeds until they become a fine crumble, then add the roasted tomatoes, onion, garlic, plant-based yogurt, and fig leaf powder. Blend again until smooth.

Once the paccheri are cooked, drain them, combine with the fig leaf tomato sauce, and serve hot.

For an extra touch, reserve a little pumpkin seed crumble to sprinkle on top as a final garnish.

No one will guess the secret ingredient in this recipe, but they will enjoy it so much that they’ll want to replicate this delicious, gluten-free dish at home.