Strawberry Marinara

Inspired by the TV show Food Party, this simple marinara sauce is made with strawberries instead of tomato and served with fresh pasta and lots of basil and walnuts.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: Mash-Up, pop culture recipe

Servings: servings

Calories: 886kcal

Equipment

Pasta Roller

Ingredients

Pasta

1/2 teaspoon salt
1.5 cups flour
2 eggs

Sauce

2 tablespoons olive oil
2 tablespoons diced red onion
3 cloves garlic minced
1/2 teaspoon gochugaru or other chili flakes
1.5 pounds fresh strawberries leaves removed, chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
juice of one lemon
30 basil leaves torn

Topping

1/2 cup chopped walnuts
zest of one lemon
1/2 cup dehydrated strawberries crushed
1 teaspoon gochugaru, or other chili flake

Instructions

Make the pasta by adding the flour to a large bowl and stirring in the salt. In another bowl, whisk the eggs and then add them to the flour. Stir to combine, then knead the dough with your hands for 5 minutes. If it feels too soft you can add some flour. Wrap with plastic and set in the fridge for at least 30 minutes or until ready to use.
Roll the pasta out with a pasta roller at the thickest setting. Fold onto itself and repeat as needed until it rolls out smooth. Continue to roll thinner, going down by one or two settings each time, until you reach the third thinnest setting.
Cut the dough into foot long segments and cover with a good layer of flour. Roll into a log, hen use a knife to cut tagliatelle sized noodles from the log. Unroll and coat with flour. Lay on a clean kitchen towel until ready to use.
Bring the pasta water to a simmer and season heavily with salt.
Add the olive oil, onion, and garlic to a hot pan over medium heat. Cook 3 minutes, stirring often.
Add in the strawberries and cook 5 minutes, stirring often. Season with salt. Reduce heat to a low simmer and stir in the vinegar and honey. Let it simmer for about 10 minutes while you cook the pasta.
Drop the pasta and boil it for about 3-5 minutes until tender.
Strain the pasta, reserving about half cup of the pasta cooking liquid. Add the pasta right to the strawberries and toss to coat, adding as much of the pasta cooking liquid as needed to form a nice sauce.
Remove from heat. Stir in the lemon juice and basil.
To make the topping, add the walnuts, dehydrated strawberries, lemon zest, and chili flakes to a pan and cook over high heat for 5 minutes, tossing often. Stop when the walnuts get slightly toasted.
Serve the pasta and top with the walnut mixture.

Nutrition