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Here's a dish that signals the end of summer. How about 10 minutes to the table? This recipe showcases the sweet fresh figs in our farmers markets right now. Put the spaghetti on to cook, and before it is done, the sauce is ready. Just add a salad and fresh fruit. The one half cup of "pasta water" is a must-include ingredient. When the spaghetti has cooked, just dip out a cup of the starchy, salted cooking water for use in the sauce.

The recipe is from an engaging, innovative and playful new cookbook that pays homage to Italian classics, but is decidedly modern, "Pasta Sfoglia," by Ron and Colleen Suhanosky.

• 1 1/2 cups hazelnuts, preferably toasted
• 1 pound whole wheat spaghettini or spaghetti
• 1/2 pound unsalted butter
• 6 large basil leaves, thinly sliced
• 1 1/2 pounds fresh figs, stems removed, and quartered
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pasta water
• Extra virgin olive oil
• Grated parmesan cheese, optional

Add the hazelnuts to the bowl of a food processor fitted with a metal blade and process until coarsely chopped.

Bring a large pot of salted water to a boil. Add the spaghettini or spaghetti to the boiling water and cook according to package directions. Add the hazelnuts and butter to a 10-inch skillet. Turn on the heat to medium high. Add the basil, figs, salt and pepper and cook, undisturbed, about 5 minutes, depending on the ripeness of the figs.

2 minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet. Add the 1/2 cup pasta water. Cook for 2 more minutes. Stir to thoroughly combine.

Serve right away with a drizzle of olive oil and sprinkle of grated cheese on each serving, if you like it.

Makes 4 servings.

-- "Pasta Sfoglia" by Ron and Colleen Suhanosky (Wiley, $29.95)