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.
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
2 comments
Teresa says:
Apr 15, 2010
I checked ou the recipe from the New York magazine and it looks amazing. Must try it.
Tyana says:
Apr 24, 2010
My mom decided to cook the Strawberry Spaghetti recipe today. We were all excited and eager to try it after reading other peoples thoughts and reviews. It was really good.