Strawberries are in season! I came across this recipe in New York magazine and thought: "Hmmm....interesting. This dish could either be really good, or really weird." I made it myself tonight and decided it was both.
Sfoglia's Spaghetti with Strawberries
1 pound good-quality dried spaghetti (like Setaro)
4 tablespoons extra-virgin olive oil, plus more for finishing
1 pound ripe strawberries, cleaned and halved
2 tablespoons good aged (eight-year-old) balsamic vinegar
1 cup San Marzano tomato purée
4 ounces reserved pasta water
Sea salt and freshly ground pepper to taste
Cook the pasta in rapidly boiling water until al dente. In a large sauté pan, warm the olive oil and half of the strawberries over medium heat. Cook until the strawberries start to release juice. Add balsamic and reduce by half. Add tomato purée, the rest of the strawberries, and the reserved pasta water, and reduce by half again until the sauce thickens. Season to taste. Toss with spaghetti. Finish with olive oil and black pepper.
Here's how mine turned out, before and after tossing:
If you'd prefer to have the Sfoglia folks make their signature dish for you themselves, head over to:
Sfoglia
1402 Lexington Avenue, at 92nd Street
New York, NY 10128
(212) 831-1402