Papardelle Noodles with Fresh Figs

September is the month you get here in the Mediterranean region the most mouthwatering figs. Figs are known to be rich in minerals especially iron and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness. So yes I try to get my kids eat some this time of the year, but this is not possible yet….I hope. This recipe containing fresh figs, their favorite pasta noodles and the cheese they like, was a big hit. I gladly share it with you.


Hands on: 10 minutes

Cooking time: 10 minutes

Serves: 4

Fresh fig sauce with pasta


500gr papardelle pasta noodles

1 onion (finely chopped)

5 fresh figs (ripe)

1 tablespoon pine nuts

200gr syglino (smoked pork cut in 2cm cubes) or

5 bacon stripes and 4 slices smoked ham

½ teaspoon curry

olive oil

200gr hard cheese (kefalotyri or gruyere or whatever you like)


How to do it

  1. Boil the papardelle pasta noodles in salted water (according to the instructions on the package). Before you drain them, keep ½ cup of the boiling water aside for the sauce. Drain them and add some olive oil so that the noodles don’t stick to each other. Set aside.

  2. Place a big non stick pan over high hat and let it get very hot.

  3. Add two tablespoons of olive oil and add the siglino (or bacon stripes and smoked ham cut in small pieces). Sauté for 2-3 minutes.

  4. Then add the finely chopped onion and the pine nuts. Sauté for another minute.

  5. Add the fresh figs cut in 4-5 pieces and the ½ cup of water we kept from the boil of our noodles.

  6. Season with salt, pepper and curry. Simmer for 5-6 minutes and the fig sauce is ready.

  7. Add the boiled pappardelle noodles to the pan and toss until they have soaked up the sauce.

  8. Remove from heat, add the grated cheese you like and mix.



  • Use the kind of figs you like or you can find in your own market as long as they are ripe. My favorite are the Black Mission figs.

  • If you are not in Greece which means that you most likely cannot find syglino (smoked pork from the Mani Region in Southern Peloponnese) , use bacon stripes and some smoked ham instead.

  • Use the cheese you like. Any hard cheese will do.

  • Do not hesitate to make this recipe with any kind of pasta your kids like.

  • I finely chop the onions because the kids don’t like “detecting” them in their meals. Go ahead and coarsely chop yours if you like to.