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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.

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