Strawberries with spaghetti? That's right! The Hub Today's Anna Rossi heads into the kitchen with Chef Ronsky to cook up a delicious strawberry spaghetti dish in today's Hub Cooking Club.
U.S. & World
By: Chef Ronsky
1 tablespoon grapeseed oil1
1/2 cups Fresh strawberries, large berries cut in half
2 tablespoons good quality balsamic vinegar
2 cups crushed san Marzano tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound good quality spaghetti
Fresh Basil (optional)
Add the oil and the strawberries to a 10-inch skillet. Turn on the heat to medium. Cook the strawberries until tender - the sides will become transparent.
Bring a large pot of salted water to a boil.
Stir the vinegar into the strawberries and reduce by half. The sauce will appear syrupy.
Add the crushed tomatoes to the skillet, add salt and pepper and stir to combine. Lower the heat to a simmer.
Add the spaghetti to the boiling water and cook accordingly. Use a wire mesh skimmer or tongs to remove the spaghetti from the pot and place directly into the skillet with the strawberry tomato sauce. Add the fresh basil. Make sure that the spaghetti is evenly coated with sauce.