Pasta with strawberries? You’ll be surprised. As Sfloglia Trattoria discovered when it put a similar pasta on its menu, the balsamic cuts the strawberries sweetness and adds enough acidity to make the sauce taste like a floral, complex tomato sauce.
1 pound spaghetti
1 pound strawberries
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup pecorino
prep: 10 minutes
total: 30 minutes
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the spaghetti and cook until al dente. Trim and dice the strawberries.
2. Heat the olive oil in a medium skillet over medium heat. When it’s hot and shimmering, add the strawberries. Season them with a light sprinkling of salt and a generous amount of freshly ground black pepper. Cook, stirring occasionally, until they’re falling apart, 8-10 minutes. Stir in the vinegar.
3. Add a little of the pasta water to the strawberries if necessary; the sauce should be just loose enough to coat and cling to the spaghetti. Drain the pasta and toss it with the sauce. Stir in the pecorino and serve.