I've made this a couple of times this summer and I love it. Quick, easy and tasty. The sweetness of the figs is contrasted with the saltiness of the prosciutto. Also, I can gather most of the ingredients from my container garden. Unfortunately, figs are coming to an end so I thought that I would share while the season was still here. It's also a pretty dish, but I'm not well versed with digital cameras.
1 pint figs (I use the black ones)
1 red pepper
A couple of hot peppers (optional)
1/2 lb. prosciutto
@1/2 cup fresh herbs (sage, oregano, thyme)
1/2 cup olive oil
1 box pasta (16 oz. I use spaghettini)
1 cup grated parmesan cheese
Half figs and red pepper. Toss in bowl with hot peppers and olive oil. Season with salt and pepper.
Chop up all the herbs.
Grill at medium heat.
Figs will take about 2-3 minutes (cut side down).
Peppers will take about 3-4 minutes
Prosciutto will be about a minute. The prosciutto will crisp up.
Meanwhile, cook pasta. When pasta is finished, toss with olive oil, fresh herbs, garlic, salt and pepper.
Chop up red pepper, hot pepper and prosciutto. Toss with pasta and finish with cheese.