More strawberry ideas.

One of our all time favorite restaurants in NYC was Sfoglia*, a charming Italian restaurant on the Upper East Side across from the 92nd Street Y . While everything was fantastic we lusted after two things on their menu– chicken under a brick (more on this another day) and spaghetti sauce made with fresh strawberries, tomato puree and  Setaro pasta.  We found the recipe in New York Magazine* and it’s a snap to make.

When you think about it, cooking up strawberries and tomatoes makes sense. It’s just one-big-red-yummy-fruit stew.

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Try it and report back.

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 black pepper to taste