Pasta with Fruit and Nuts
|Rigatoni/Other large, hollow tubes||2⁄3 Pound (300 gram)|
|Dried figs||1⁄4 Pound, softened in boiling water 15 minutes and finely chopped (110 gram)|
|Finely chopped toasted blanched almonds||125 Milliliter, finely chopped (1/2 cup)|
|Finely chopped walnuts||125 Milliliter (1/2 cup)|
|Chopped raisins||60 Milliliter (1/4 cup)|
|Marmalade||45 Milliliter (3 tablespoon)|
|Orange||1 Large, rind grated|
|Ground cloves||1 Pinch|
|Butter||1⁄4 Pound, melted and browned (110 gram)|
|Vanilla ice cream||2 Cup (32 tbs), softened|
1 Preheat the oven to 375 degrees Fahrenheit
2 In boiling salted water, cook rigatoni until al dente.
3 Drain and rinse under cold water. Drain again.
4 Mix in a alittle vegetable oil and set aside.
5 In a bowl, add figs, almonds, walnuts, raisins, marmalade, orange rind and spices and mix well.
6 Stuf each pasta tube with the filling, using a cake decorating bag with a large nozzle
7 In a greased, shallow ovenproof dish, place stuffed pasta tubes in a single layer .
8 Pour browned butter over pasta and sprinkle withsugar.
9 Bake for 10 to 15 minutes.
10 Serve immediately alongwith softened ice cream.