Ingredients



- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 5-6 garlic cloves, peeled and crushed or finely grated
- A pinch of chilli flakes, to your taste
- 3 tablespoons Pomi Double Concentrated Organic Tomato Paste
- 1 jar Pomi Organic 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.