Step 1

Put a large pan of water on the stovetop and set the heat to medium-high. Add 2½ teaspoons of salt. Bring it to a rolling boil then add the pasta. Give it a quick stir then leave it to cook.

Step 2

While waiting for the water to boil trim any woody stems from the figs, wash them, then cut into wedges (cut them in half vertically, then cut each half into about 4 wedges). Set about 1½ figs worth of wedges aside until the end. They will go in raw. The rest will be cooked.

Step 3

As soon as you add the pasta to the water place a saute pan over medium-low heat. It should be big enough to fit the cooked pasta in later. Add the olive oil then the minced garlic and rosemary. Let it warm through and cook gently but don't let the garlic color.

Step 4

Once the pan is hot and the garlic and rosemary smells fragrant add the fig wedges (making sure to keep about 1½ figs worth aside for later). Let them cook gently for about 2 minutes on one side then flip them over.

Step 5

By now the pasta should be ready. Get a mug and scoop out about ¼ cup of starchy pasta water. Set aside then drain the pasta.

Step 6

Immediately pour the freshly drained pasta into the saute pan. Add a big handful of vegan parmesan, black pepper, the remaining ½ teaspoon of salt, and a couple of tablespoons of the starchy pasta water you set aside. Toss together really well. Don't worry about the figs breaking up.

Step 7

Divide between 2 or 3 bowls and top with the raw fig wedges. Sprinkle over more parmesan and a drizzle of extra virgin olive oil. Serve immediately.