Recipe & photography by Ed Barrow.
Ingredients
- 40g of butter
- 1 large white onion, finely sliced
- 1 tin of good quality tin of chopped tomatoes
- 2 tsp of granulated sugar
- 1 tbsp of red wine vinegar
- large handful of fresh basil leaves
- 40g of fresh white breadcrumbs
- 1 tbsp of dried oregano
- 1 ball of buffalo mozzarella, torn into small bite size piece
Method
Start by making the sauce. Add half the butter to a saucepan and place on a low heat. Once melted add the onion then gently cook for 15 minutes, stirring occasionally until the onion is super soft and translucent.
Add the sugar and vinegar and stir again before cooking for a further 2 minutes. Add the chopped tomatoes and season generously with salt and pepper. Leave this to gently simmer for a further 20 minutes, stirring regularly to ensure it doesn’t stick.
Make the breadcrumbs by adding the renaming half of the butter to a small saucepan and place on a medium heat. Once melted add the breadcrumbs and dried oregano and fry for 3-4 minute,s stirring regularly until golden brown and crispy. Remove from the pan and leave to one side.
Meanwhile, place a large pan of salted water on to boil for the pasta. Preheat the grill to high.
Once the sauce has five minutes left, add the fusilli to the boiling water and cook for 4 minuets until al-dente.
Drain the pasta once cooked and stir into the sauce along with the fresh basil. Tip this to a baking dish or tray and spoon over the oregano breadcrumbs and torn mozzarella. Place under the preheated grill for 4-5 minutes until golden brown and bubbling.
