Fresh tomato pasta with Stracciatella
Serves 4
Ingredients
1 large brown onion – finely diced
4 anchovies
1 tbsp anchovy oil (from the jar or tin)
2 tbsp chilli oil
6 large garlic cloves – roughly chopped
3 x 300g trays of small vine-ripened tomatoes – cut into quarters
1 punnet of cherry tomatoes - halved
½ cup whole basil leaves
1 tbsp balsamic vinegar
1 tbsp extra virgin OO
400g fresh spaghetti
Tub of Stracciatella 180g
Extra basil & chilli oil to serve
Instructions
Using a large wok or pan, heat it over a medium heat.
Add the anchovies and anchovy oil + chilli oil. Using a wooden spoon break the anchovy up.
Add the diced onion and fry until soft. Add the garlic and stir for a couple of minutes.
Now add the tomatoes, basil leaves + the balsamic vinegar + 1 tbsp extra virgin OO. Season with pepper and a little salt.
Let is simmer away for 20 - 25 minutes until it thickens up on a low heat.
Boil a large pot of water and cook the fresh pasta a per the packet (should take around 4 minutes)
Once the pasta is cooked, reserve ½ a cup of pasta water. Add the pasta to the tomato sauce adding the pasta water as you need.
Divide the pasta into 4 bowls, top with the Stracciatella and torn basil leaves.
