Dan Pelosi’s Pasta with Strawberry-Balsamic Tomato Sauce

Name: Dan Pelosi’s Pasta with Strawberry-Balsamic Tomato Sauce
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1/4 c. extra-virgin olive oil; 2 cloves garlic, minced; 1 medium shallot, diced small; Kosher salt; Crushed red pepper; 1/4 c. balsamic vinegar, plus more as needed; 1 lb. strawberries, hulled and quartered; 1 tsp. dried oregano; 1 lb. spaghetti; 1 28-oz can whole peeled tomatoes; Mint or basil leaves, for serving; Freshly grated Parmesan cheese, for serving

Fresh strawberries add brightness and balance in this unexpected twist on a classic tomato sauce.

By Kate MerkerPublished: May 31, 2026

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Food: Mike Garten. Pelosi: Johnny Miller.

Yields:

6 serving(s)

Total Time:

45 mins

Cal/Serv:

456

Dan Pelosi knows that sometimes the smallest tweak can completely change a dish—like enhancing a pantry staple (canned tomatoes) with something seasonal (strawberries!).

As they cook down, the berries melt into the sauce, softening the acidity of the tomatoes and adding a subtle layer of sweetness that feels balanced, not overpowering. It’s the kind of idea that feels both new and familiar at the same time—rooted in tradition, but just unexpected enough to keep things interesting. The result is a pasta that’s easy to pull together, but tastes like you cooked it all day.

“Some cooks add a pinch of sugar to tomato sauce. I love using strawberries instead—their natural sweetness balances the savory sauce and makes the whole dish feel bright and perfect for an easy warm-weather lunch.”

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Ingredients

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 medium shallot, diced small
Kosher salt
Crushed red pepper
1/4 cup balsamic vinegar, plus more as needed
1 lb. strawberries, hulled and quartered
1 tsp. dried oregano
1 lb. spaghetti
1 28-oz can whole peeled tomatoes
Mint or basil leaves, for serving
Freshly grated Parmesan cheese, for serving

Directions

1. Step 1Place medium pot over medium heat, add olive oil, and let heat up for a few minutes. Add garlic, shallot, and a big pinch each of salt and crushed red pepper. Cook, stirring, until garlic is fragrant and shallot is translucent, 2 to 3 minutes.
2. Step 2Add balsamic vinegar and bring to a simmer. Add strawberries and oregano and stir to coat. Gently simmer until liquid has reduced by half and is syrupy and strawberries are soft enough to break down slightly into smaller pieces with a spoon or spatula, 10 to 12 minutes.
3. Step 3Meanwhile, cook pasta per package directions.
4. Step 4Using immersion blender in can (or standard blender) puree tomatoes in their juices. Stir into strawberry mixture and simmer, stirring occasionally, until reduced by a third, 18 to 20 minutes. Taste sauce and adjust for salt and crushed red pepper and stir in additional balsamic vinegar if desired.
5. Step 5Add cooked spaghetti and toss together. Serve topped with torn mint or basil and Parmesan cheese. Enjoy!

Make ahead: Sauce can be kept refrigerated for up to 5 days or frozen for up to 3 months.

Recipe courtesy of Dan Pelosi

Nutritional Info: About 456 calories, 12 g fat (2 g sat), 3 mg cholesterol, 309 mg sodium, 72 g carbohydrates, 6 g fiber, 10 g sugar (0 g added sugar), 14 g protein

Did you make this recipe? Comment below!

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