Man.. this one was a homerun! It was so fantastic!! Plus we made fresh Italian bread and dipping oil. Really exceeded my expectations. Had that balsamic that we love but also a touch of heat. Really, really wonderful and a perfect addition to Italian Sunday!
As soon as I saw this had balsamic vinegar, I knew Brian would want to try. I added some roasted veggies, homemade Italian bread and olive oil + spices dipping sauce to round out the meal. Delish!
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves, peeled and crushed or finely grated
A pinch of chili flakes, to your taste
3 tablespoons Tomato Paste
1 jar Strained Tomatoes
2 tablespoons coconut sugar (or sweetener of choice)
1 tablespoon balsamic vinegar
1 bunch fresh basil, finely chopped (keep a few whole leaves for garnishing)
80g Parmigiano Reggiano, finely grated
1 tablespoon butter
Sea salt to taste
500g spaghetti
125g burrata or buffalo mozzarella
Extra virgin olive oil
Thick balsamic vinegar for drizzling
Method
Place a large saucepan on medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter, the garlic and chilli, and sauté for 1-2 minutes. Add the concentrated tomato paste and sauté for a further 1-2 minutes. Add the jar of strained tomatoes. Pour 1⁄3 cup water into the jar, shake well, and pour the water and remains into the saucepan then simmer for a further 1-2 minutes.
Add the sugar, balsamic, finely chopped fresh basil, parmesan, butter, and stir to combine then allow to simmer for 2-3 minutes. Taste for salt and add as needed. Cook the pasta as per packet instructions in salty boiling water. Reserve about a 1⁄2 cup of the pasta water.
Drain the pasta and add to the sauce, stirring quickly to coat the pasta. If needed, add a little pasta water to loosen the sauce. Top with the burrata or buffalo mozzarella, fresh basil leaves, and a generous drizzle of extra virgin olive oil and balsamic vinegar.
Serve immediately and enjoy.
For the dipping oil--first, the recipe was way overkill. Way too much, could feed a crowd. For sure cut in half, if not in 1/4s.
Ingredients
1 tablespoon crushed red pepper
1 tablespoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1 1/2 teaspoon coarse sea salt
3 cloves garlic , freshly crushed or minced
extra virgin olive oil
Instructions
Combine the crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt and crush garlic. Mix well.
If serving immediately, place the spice mixture in a shallow plate. Drizzle the desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.
I'll blog the bread separately but if you are really just dying to try it, CLICK HERE.
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