200 gms Linguine
About 6 Figs, white or black
120 gms Pecorino, Caciocavallo or other semi sharp cheese
1 clove Garlic
1 small Chili
Extra Virgin Olive Oil
Wash the figs and chop coarsely leaving skin on if hand picked and organic.
In a medium sized pan over low heat, infuse 4 tbs of olive oil with a clove of garlic and a bit of chili.
Stir in the figs, cook just under two minutes, add a pinch of sea salt, black pepper and switch off.
Finely grate half of the pecorino, thinly dice the remaining cheese.
Meanwhile cook the Linguine well al dente and drain reserving 1/4 cup of past water.
Stir the pasta into the olive oil and figs very quickly over medium high heat with a couple spoonfuls of pasta water. Mix with the grated pecorino, switch off and add the remaining diced cheese.