50 min 
Easy 
Ingredients
- Balsamic vinegar 1 tablespoon
- Burrata or buffalo mozzarella 125g (one whole piece)
- Butter 1 tablespoon
- Butter 1 tablespoon
- Chilli Flakes To taste
- Coconut Sugar (or sweetener of choice) 2 tablespoons
- Extra Virgin Olive Oil 1 tablespoon
- Extra virgin olive oil for drizzling
- Fresh Basil 1 bunch, finely chopped (keep a few whole leaves for garnishing)
- Garlic 5-6 cloves, peeled and crushed or finely grated
- Parmigiano Reggiano 80g, finely grated
- Pomi Double Concentrated Organic Tomato Paste 3 tablespoons
- Pomi Organic Strained Tomatoes 1 jar
- Sea salt to taste
- Spaghetti 500g (one package)
- Thick balsamic vinegar for drizzling
Preparation
METHOD
1. Place a large saucepan on medium heat.
2. Add 1 tablespoon olive oil, 1 tablespoon butter, the garlic and chilli, and sauté for 1-2 minutes.
3. Add the concentrated tomato paste and sauté for a further 1-2 minutes.
4. Add the jar of strained tomatoes.
5. Pour ⅓ cup water into the jar, shake well, and pour the water and remains into the saucepan then simmer for a further 1-2 minutes.
6. Add the sugar, balsamic, finely chopped fresh basil, parmesan, butter, and stir to combine then allow to simmer for 2-3 minutes.
7. Taste for salt and add as needed.
8. Cook the pasta as per packet instructions in salty boiling water.
9. Reserve about a ½ cup of the pasta water.
10. Drain the pasta and add to the sauce, stirring quickly to coat the pasta.
11. If needed, add a little pasta water to loosen the sauce.
12. Top with the burrata or buffalo mozzarella, fresh basil leaves, and a generous drizzle of extra virgin olive oil and balsamic vinegar.
13. Serve immediately and enjoy!
