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Spaghetti With Strawberries
Provided by: Chefs Ron Suhanosky, Colleen Marnell-Suhanosky
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Supremely sweet and delicious, local strawberries are superb eaten raw, of course, or dipped in fresh cream, but why stop there? Just as many pastry chefs have taken to incorporating savory ingredients into their repertoires, Sfoglia chef-partners Ron Suhanosky and Colleen Marnell-Suhanosky showcase the surprisingly versatile spring berry in what’s become their signature pasta dish. --Robin Raisfeld & Rob Patronite
Ingredients
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 black pepper to taste