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Per la preparazione dei fichi: lavare i fichi secchi ed ammorbidirli in acqua tiepida. Asciugarli e tagliarli a cubetti. Conservare.
Per la preparazione del sugo: sbucciare 500 g di cipolle di Tropea, tagliarle a fettine ed appassirle in una padella unitamente a 0,8 dl olio extra vergine di oliva, insaporire con sale e pepe. In un padellino tostare 50 g di mandorle intere, tritarle grossolanamente e cuocerle con le cipolle unitamente ai fichi a cubetti.
Per la cottura della pasta: cuocere 350 g di trenette in abbondante acqua salata, scolarle e conservare un poco di acqua di cottura. Insaporire la pasta con sale cuocendola a fuoco vivo nel sugo unitamente all’acqua di cottura conservata. Cospargere infine con 50 g di ricotta dura, 50 g di pecorino grattugiato ed il pepe nero. Servire subito.
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