An awesome pasta dish to make when tomatoes are at their peak. It’s the classic caprese salad along with a few herbs and spices tossed with spaghetti makes a quick weeknight dinner a breeze.
INGREDIENTS
- 1 10 oz package spaghetti pasta
- 1 teaspoon avocado or any neutral oil
- 2-3 tablespoons cold pressed e. V olive oil
- 1 pinch red chili flakes
- 6-7 medium sized garlic cloves, finely chopped
- 1 15-ounce can crushed San Marzano tomatoes
- 2 cups baby cherry tomatoes
- 1 teaspoon dried oregano, wild preferably
- Sea salt and pepper to taste
- 1 large ball burrata or cup of mozzarella balls , torn into pieces
- generous handful of fresh basil
INSTRUCTIONS
- Heat the avocado oil in a medium sauté pan over medium heat. Add the garlic and cook over low heat.
- Add tomatoes, red pepper flakes, sea salt, black pepper and oregano and bring the sauce to a simmer.
- Add the baby tomatoes cook till the baby tomatoes are slightly popped and sauce has thickened slightly about simmer for 30 mins.
- While the sauce simmers, bring a pot of water to a boil. Cook the pasta according to the package directions until al dente. Drain and save a cup of pasta water.
- Add the drained pasta to sauce and simmer until the pasta is fully coated with the sauce. Top with the fresh burrata,c.p extra v. olive oil and torn basil leaves, serve pipping hot.
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