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Strawberry Spaghetti

From New York Magazine

• 1 lb. dried spaghetti
• 1 lb. ripe strawberries, cleaned and halved
• 4 tablespoons extra-virgin olive oil, plus more for finishing
• 2 tablespoons aged balsamic vinegar
• 1 cup San Marzano tomato puree
• 4 oz. reserved pasta water
• Sea salt and freshly ground black pepper to taste

1. Cook the pasta in rapidly boiling salted water until al dente.
2. Saute the olive oil and half of the strawberries over medium heat. Cook until the strawberries start to release juice. Add balsamic and reduce by half.
3. Add tomato puree, the rest of the strawberries, and the reserved pasta water, and reduce by half again until the sauce thickens.
4. Season to taste. Toss with spaghetti. Finish with olive oil and black pepper.