caramelised bal­samic vine­gar

“Sweeter than reg­u­lar bal­samic, this is my magic in­gre­di­ent for driz­zling over sal­ads, grilled meat or just a sim­ple pasta for in­stant rich­ness.”

donna hay - - WE LOVE . STAFF SHORTCUTS - Donna, ed­i­tor-in-chief

BUR­RATA, BAL­SAMIC AND CHILLI SPAGHETTI

¼ cup (60ml) ex­tra vir­gin olive oil 4 cloves gar­lic, thinly sliced ½ tea­spoon dried chilli flakes 400g spaghetti ¼ cup (60ml) caramelised bal­samic vine­gar 250g bur­rata, torn mi­cro (baby) pur­ple basil, to serve sea salt and cracked black pep­per Heat 1 ta­ble­spoon of the oil in a small non-stick fry­ing pan over medium heat. Add the gar­lic and chilli and cook for 1 minute or un­til golden brown and crisp. Set aside.

Cook the pasta in a saucepan of salted boil­ing wa­ter for 6–8 min­utes or un­til al dente. Drain and re­turn to pan. Add the bal­samic vine­gar, gar­lic mix­ture and re­main­ing oil and toss to com­bine. Di­vide the pasta be­tween bowls and top with the bur­rata, basil, salt and pep­per to serve. Serves 4.

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