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

1. * Bring water to boil for pasta.
2. * Heat oil in large, deep skillet or Dutch oven; sauté berries in oil til somewhat transluscent.
3. * Add vinegar; stir and reduce til syrupy.
4. * Add pasta to boiling water; salt and cook.
5. * Break tomatoes up into to berries in pan; I did NOT dump in and add all the juice from the can.
6. * Add sugar, and salt & pepper generously to taste- you SHOULD taste the pepper.
7. * Lower heat to simmer berry/tomato sauce.
8. * 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.
9. * SERVE!!!
10. *** 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.

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!