Take your pasta to the next level with this unexpected combination of cherry tomatoes, strawberries and a hint of fresh basil. This simple tomato strawberry spaghetti dish celebrates the beauty of fresh ingredients.
Pasta dishes are a comforting and versatile staple, offering endless possibilities from rich carbonara to herbaceous pasta al pesto. Whether tossed with fresh herbs, rich ragus, cheeses, or seasonal vegetables, they bring a taste of tradition and innovation to the table.
That being said, this tomato strawberry spaghetti is a bold choice. But, with the right adjustments, it could be a delightful, refreshing pasta dish for a warm spring or summer day.
Sweet and savoury delight
The natural sweetness of strawberries pairs beautifully with the tangy tomato purée. The strawberries can soften the tomato’s sharpness when blended, resulting in a more rounded flavour profile. Parmesan ties everything together with its salty, umami flavour, creating a comforting and adventurous dish.
A touch of basil or mint could enhance the freshness, tying into the seasonal vibe, while a pinch of chili flakes might add a gentle heat to contrast the sweetness. If the strawberries are very ripe, they’ll break down easily, melding into the sauce for a smooth texture, but you could also leave some chunks for bursts of fruitiness.
However, balance is key—too many strawberries could overpower the dish, making it feel more like a dessert than a main course. A ratio of roughly 2:1 (tomatoes to strawberries) might be a good starting point.
Additionally, for more delicious pasta recipes, you might like these: a classic cacio e pepe, lovely tagliatelle with ragu, a sweet cherry tomato pasta, a summer garlic-dill weed pasta or these sausage ragu stuffed shells.
Ingredients for 2 portions of tomato strawberry spaghetti:
- 250 g wholegrain spaghetti (or any other pasta)
- 5 ml olive oil
- 100 g tomato puree
- 200 g cherry tomatoes (halved)
- 150 g strawberries (cut into wedges or cubes, keep a couple as garnish)
- salt and pepper
- 1 tsp of sugar
- about 10 leaves of fresh basil
- 1 Tbsp of Parmesan cheese
Start with washing and cutting the fruits. Then, heat a drizzle of olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 4 minutes, stirring occasionally, until they begin to soften and release their juices.
At the same time, bring a pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
Stir the tomato puree into the cherry tomatoes and season with a pinch of salt and pepper. Add the sugar and 50 ml of pasta water, stirring to create a silky sauce.
Last but not least, gently fold in the halved strawberries, turn off the heat and let them cook for 2 minutes, until slightly softened.
Drain the spaghetti and add them to the skillet. Toss to coat the spaghetti in the sauce.
Finally, plate the spaghetti and garnish with extra strawberries, freshly grated Parmesan cheese, and a few fresh basil leaves for a vibrant finish
Serve this vibrant tomato strawberry spaghetti with a glass of chilled rosé or sparkling water and enjoy a meal that’s as delightful to eat as it is to make.
Enjoy.
