Fusilli With Garlic, Figs, and Rosemary – a delicious recipe with olive oil, breadcrumbs, sugar, fresh rosemary, fusilli, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat 1 tablespoon of the oil in a small skillet over medium heat; add in breadcrumbs; stir until lightly browned.
2
Sprinkle on the sugar and half the rosemary, stirring to blend; set aside.
3
Cook the fusilli in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
4
While the pasta is cooking, heat the remaining oil in a small skillet over medium heat.
5
Add in the garlic; cook until soft and fragrant, about 2 minutes (be careful not to brown the garlic).
6
Add in the figs and remaining rosemary; keep warm over low heat.
7
When the pasta is cooked, drain it and place it in a serving bowl.
8
Add the fig mixture, the breadcrumb mixture, and salt/pepper to taste.
9
Toss well and serve immediately.
394
kcal
Calories
31
g
Fat
27
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup olive oil, ½ cup dried breadcrumbs, 1 teaspoon sugar, 1 tablespoon minced fresh rosemary, and more.
Yes, Fusilli With Garlic, Figs, and Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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