Spaghetti with Strawberries

Although it may sound a tad peculiar combination, strawberries and tomatoes have been conjoined in classic Italian recipes for years and years, especially when the flavors are married together with good quality balsamic vinegar. The recipe below comes from New York's Sfoglia Trattoria (1402 Lexington Avenue, NYC, 10128) , one of the few great restaurants on the Upper East Side (that although pricey does not require an expense account to enjoy) and makes a perfect and easy first-course for all your holiday dinners this weekend.

SPAGHETTI WITH STRAWBERRIES

1 tablespoon grapeseed oil (or vegetable oil) /1 ½ cups (approximately 1 pint) fresh strawberries, large berries cut in half, small ones left whole / 2 tablespoons high-quality balsamic vinegar / 2 cups peeled whole tomatoes (canned is better) / ½ teaspoon kosher salt / freshly ground black pepper/ 1 pound spaghetti

1. Bring a large pot of salted water to a boil.
2. Add the grapeseed oil and strawberries to a 10-inch skillet. Turn on the heat to medium. Cook the strawberries until tender; their sides will become transparent. Stir the vinegar into the strawberries and simmer until reduced by half (the sauce will appear syrupy).
   
3. Use your hands to squeeze and break up the tomatoes directly into the
   skillet. Add the salt and pepper and stir to combine. Lower the heat to a simmer.
4. Add the spaghetti to the boiling water and cook according to the package directions.
5. Use a mesh skimmer or tongs to remove the spaghetti from the pot and place directly into the skillet. Stir to coat the spaghetti with the sauce and serve immediately.