This recipe is from Sfoglia printed in The New York Times magazine. Very unusual and I wouldn‘t have risked a precious punnet of juicy strawberries if I hadn‘t got them for less at Tescos as a member of their Orchard Club. It was definitely worth it.Try it for yourself.
Cook the Spaghetti in boiling water until al dente. Reserve 50 ml of the cooking water. Meanwhile de-stalk and halve the strawberries.
Warm the extra virgin olive oil in a roomy frying pan (medium heat) and gently sauté half of the strawberries, until the strawberries start to release juice. Add balsamic vinegar. Continue to cook until the mixture is reduced by half.
Throw in the tomato purée, the rest of the strawberries and the reserved pasta water. Gently cook until the mixture thickens. Season with Sea Salt and freshly ground black pepper.
When thickened toss the sauce with the spaghetti. Drizzle with extra virgin olive oil and sprinkle with black pepper.
Play with the proportional ratio of the ingredients and the cooking time to get the flavour and consistency of the sauce to your liking.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.