• Cooking Time: 15
  • Servings: 4-5
  • Preparation Time: 5


I know it sounds weird, but it was GOOD! I made it as a request; it's super simple, fresh and tastes just like what's in it and that's all. And it turns the pasta a pretty shade of purple! TRY IT!


  • 1lb Spaghetti
  • Olive Oil
  • 1 pint fresh Strawberries, quartered
  • 4-5tblsps Balsamic vinegar
  • 28oz can San Marzano Tomatoes
  • 1/2tsp Sugar (***this is optional; I added because I thought it needed it)
  • Kosher Salt
  • Black Pepper, fresh ground


  • * Bring water to boil for pasta.
  • * Heat oil in large, deep skillet or Dutch oven; sauté berries in oil til somewhat transluscent.
  • * Add vinegar; stir and reduce til syrupy.
  • * Add pasta to boiling water; salt and cook.
  • * Break tomatoes up into to berries in pan; I did NOT dump in and add all the juice from the can.
  • * Add sugar, and salt & pepper generously to taste- you SHOULD taste the pepper.
  • * Lower heat to simmer berry/tomato sauce.
  • * When pasta is al dente, DO NOT DRAIN AND RINSE; rather, spoon with pasta tongs into sauce and blend. The starchy water from the pasta serves to make the thin sauce cling better to and absorb into the noodles.
  • * SERVE!!!
  • *** YOU may find you don't need add'l sugar; I think it's dependent upon how sweet and ripe the berries are. The recipe didn't call for it, but I found mine needed just a tad. It could just be my taste though.

Categories: Mediterranean  Misc. One Dish 

Author Credit: Indianapolis Star

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