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Spaghetti with Strawberry-Tomato Sauce

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness. From: bonappetit.com SERVES 4

¼ cup olive oil, plus more for drizzling
28-oz. can whole peeled tomatoes, drained
1 teaspoon crushed red pepper flakes
Kosher salt
1 pound fresh (or frozen, thawed) strawberries, hulled, quartered
2 teaspoons sugar
12oz. spaghetti
¼ small red onion, thinly sliced
1 cup fresh ricotta
Freshly ground black pepper

Heat ¼ cup oil in a large skillet over medium-high heat. Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes. Add strawberries and sugar and cook, stirring often, until strawberries are soft and sauce is slightly thickened, about 5 minutes; let cool slightly, then pulse in a food processor to a coarse purée.

Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving 1 cup pasta cooking liquid.

Add pasta to tomato sauce along with ½ cup pasta cooking liquid and cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Remove from heat, drizzle with more oil, and toss to combine. Serve pasta topped with onion, ricotta, and black pepper.