This recipe creates a delicious, bright, summer-y spin on a traditional red sauce! Combine two fruits - tomatoes and strawberries - to make a unique pasta sauce that is versatile with several types of pasta cuts. The ricotta is necessary to balance the acidity and spice of the sauce, so be sure not to skip this important topping. Pecans are a wonderful addition. Enjoy!
Serves 5. 45 minutes to prepare.
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 28 oz. can San Marzano tomatoes
- 1/2 tsp. red pepper flakes
- 1 lb. fresh-picked strawberries, roughly chopped
- 3/4 tsp salt
- 16 oz. Dalla Terra Pasta Fireworks Fusilli
- 1/2 c. pasta cooking liquid
- Pecans, chopped, optional
- Heat the oil in a large skillet over medium heat.
- Add onions and saute until softened, about 5 minutes. Then add garlic and cook until fragrant, about 30 seconds.
- Add tomatoes and red pepper flakes. Cook for about 10 minutes, stirring occasionally to prevent burning on bottom or sides. You can break up some of the tomatoes, but they can still remain in larger chunks.
- Add the strawberries and salt. Cook for another 5 minutes, stirring to incorporate and break down the strawberries.
- Take the sauce off the heat to cool slightly. Pour the sauce into a blender or food processor and blend until mostly smooth, but small chunks still remain.
- Meanwhile, cook Dalla Terra Pasta according to instructions on package, reserving 1/2 cup of the pasta water.
- Add blended sauce back to skillet to heat up again on low. Add the pasta cooking liquid and the pasta. Toss to incorporate.
- Serve with a generous topping of ricotta, and chopped pecans if desired.
- Pair with grilled chicken and asparagus.
Try also with Sea Salt Tagliatelle, Tri-Color Pappardelle, Tri-Color Spaghetti, Garden Rainbow Fusilli, and Hot Red Pepper Tagliatelle (and eliminate the red pepper flakes from the recipe).
Summer Strawberry Tomato Sauce with Sea Salt Tagliatelle