1. Stew together tomatoes and strawberry syrah jam and wine for about 30 minutes in a large pot on medium-low, until reduced a little, stirring occasionally. (20 min if you do not add the wine)
  2. Stir in olive oil, salt, and chili flake.
  3. Using a food processor or immersion blender, puree the tomato strawberry syrah mixture. You can puree until smooth or leave the sauce slightly chunky. Just depends on your texture preference. I had the sauce slightly chunky at the restaurant so I pureed it smooth at home. Set aside.
  4. Cook pasta according to the package. Drain and reserve a tablespoon of pasta water.
  5. Toss together the pasta and the sauce, adding the pasta water, if necessary to loosen up the sauce.
  6. Finish with fresh cracked pepper and lot’s of yummy pecorino cheese.


adapted from EASYRECIPE


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