Fusilli With Garlic, Figs, and Rosemary

• 12 cup olive oil
• 12 cup dried breadcrumbs
• 1 teaspoon sugar
• 1 tablespoon minced fresh rosemary
• 1 lb fusilli
• 2 large garlic cloves, minced
• 1 cup fresh fig, chopped
• salt
• fresh ground black pepper

1. Heat 1 tablespoon of the oil in a small skillet over medium heat; add in breadcrumbs; stir until lightly browned.
2. Sprinkle on the sugar and half the rosemary, stirring to blend; set aside.
3. Cook the fusilli in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
4. While the pasta is cooking, heat the remaining oil in a small skillet over medium heat.
5. Add in the garlic; cook until soft and fragrant, about 2 minutes (be careful not to brown the garlic).
6. Add in the figs and remaining rosemary; keep warm over low heat.
7. When the pasta is cooked, drain it and place it in a serving bowl.
8. Add the fig mixture, the breadcrumb mixture, and salt/pepper to taste.
9. Toss well and serve immediately.

olive oil, breadcrumbs, sugar, fresh rosemary, fusilli, garlic, fresh fig, salt, fresh ground black pepper

Taken from www.food.com/recipe/fusilli-with-garlic-figs-and-rosemary-327879 (may not work)