Tomato & Balsamic Spaghetti with Fresh Basil & Burrata

Ingredients

VEG

30 minutes

4-6

• 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

1. Place a large saucepan on medium heat.
2. Add 1 tablespoon olive oil, 1 tablespoon butter, the garlic and chilli, and sauté for 1-2 minutes.
3. Add the concentrated tomato paste and sauté for a further 1-2 minutes.
4. Add the jar of strained tomatoes.
5. 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.
6. Add the sugar, balsamic, finely chopped fresh basil, parmesan, butter, and stir to combine then allow to simmer for 2-3 minutes.
7. Taste for salt and add as needed.
8. Cook the pasta as per packet instructions in salty boiling water.
9. Reserve about a 1⁄2 cup of the pasta water.
10. Drain the pasta and add to the sauce, stirring quickly to coat the pasta.
11. If needed, add a little pasta water to loosen the sauce.
12. Top with the burrata or buffalo mozzarella, fresh basil leaves, and a generous drizzle of extra virgin olive oil
13. and balsamic vinegar.
14. Serve immediately and enjoy.