But before you write me off as crazy, just hear me out. Yes, it’s sweet . . . but so is balsamic, or caramelized onion, or yams – and each of these steals the show in many a savory dish. So although this plate is playing on the sweet side, it is decidedly UN-dessert-y. Trust me.
1.5 lbs organic strawberries, stems removed, washed and quartered (organic is important here)
1 medium onion, diced
2-3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon various ‘Italian’-type spices (basil, oregano, thyme, marjoram – whatever you have)
1/4 cup cooking wine (I use dry vermouth)
cracked pepper and sea salt, to taste
1 tablespoon balsamic vinegar
Get your pasta going.
In a large pan, heat the oil over medium and add the diced onion. Sauté until glassy, a few minutes, and then add the garlic. Sauté a minute or so more, being careful not to burn the garlic. Add the strawberries and spices, stirring to keep from sticking (add more oil if needed). Strawberries will begin to darken and soften. Pour in the cooking wine to deglaze, stir well, then reduce heat and let simmer for a good 10-15 minutes.
Stir in the balsamic just before serving. I spooned the sauce over the pasta, but you can toss it all together for awesome pink-hued noodley goodness.
A special thanks to my pal Jeremy, who tweeted me an entire art history lesson whilst I wrote this recipe up, and to Waits, who kept me warm all snuggled up and snoring on my chest while it rained and thundered outside. Much love.