A tennis star praised strawberry and yogurt pasta. Wimbledon gasped.

By Kasia Pilat The New York Times Athletes fuel themselves in multiple solutions Tom Brady has his TB method Michael Phelps consumed about calories daily while training WNBA star Caitlin Clark dreams of chicken Parmesan pasta and chocolate milk after a battle But for one of tennis top-ranked athletes her go-to is simple strawberries and cream No not the strawberries and cream long associated with Wimbledon but strawberries and cream over wait for it pasta According to tennis star Iga wi tek ranked No in the world in tennis and competing in the Wimbledon singles final Saturday makaron z truskawkami as the dish is called in her home country of Poland is her go-to I ate it as a kid she announced in a post-match interview this week It s pasta with strawberries pasta strawberries a little bit of yogurt it s just great Her response was met with audible gasps and murmurs from the Wimbledon crowd How strange the interviewer mused A video clip of the interview posted to the official Wimbledon TikTok account has been viewed million times and garnered hundreds of comments Specific were skeptical What on Earth are people eating read one Most of commenters however were thrilled to see a nostalgic Polish dish publicized and praised on a global stage Best Polish summer food ever made read one comment on Wimbledon s TikTok Brings back childhood memories read another Various reminisced about eating the dish at their grandmother s house or for a primary school lunch At the famous Bar Prasowy in Warsaw a plate of strawberry pasta goes for z oty about It s one of those dishes every Polish kid remembers Adriana Marczewska a Polish cookbook author and television presenter mentioned in an email For me as a chef and culinary journalist it s both deeply sentimental and unexpectedly complete It has all the elements of a perfect dish carbs fruit dairy sugar and a generous serving of nostalgia Related Articles avenues to take cucumber salad from summer side to star These flavor-packed pork burgers were inspired by Indian street food Gretchen s table Spicy chicken thigh with mint yogurt sauce revels in warm spices Recipe This is the best way to make a Wedge Salad A simple recipe for tsukudani an everyday Japanese side dish to eat with hot rice It s the taste of summer in Poland she added Strawberries are plentiful in Poland The country is the second-largest producer of the fruit in the European Union a fact that may give particular insight as to their unexpected use But Poles are no strangers to the marriage of sweet fruit and starch Conceptually it is not far from pierogi filled with blueberries noted Fabio Parasecoli a professor of food studies at New York University and research fellow at the Institute of Philosophy and Sociology of the Polish Academy of Science In addition to sweet-leaning pierogi filled with fruit there is fruit soup or zupa owocowa where fruits like strawberries are often simmered with potato starch for thickness The -year-old wi tek is seemingly far more focused on her Saturday match against Amanda Anisimova than the general reaction to her favorite food But she might consider skipping next year s Italian Open I wish good luck for her when she come back in Italy Italian tennis participant Flavio Cobolli playfully warned after learning of her pasta preference Recipe Makaron z Truskawkami Polish Strawberry Pasta This Polish childhood staple of creamy strawberry sauce over pasta is a fast fuss-free way to make the majority of of peak summer berries For Polish tennis star Iga wi tek the dish is her go-to I ate it as a kid she recalls Poles are no strangers to the marriage of sweet fruit and starch In addition to fruit-filled pierogi there is zupa owocowa a thickened fruit soup While there are multiple family recipes for this nostalgic pasta this one is one of the simplest Sliced strawberries macerate in sugar while the pasta boils before getting mashed with yogurt or sour cream A short spiral-shaped pasta is ideal for holding onto the tangy surprisingly refreshing strawberry sauce By Vaughn Vreeland and Kasia Pilat Yield servings Total time minutes Ingredients ounces strawberries cup sugar Salt ounces fusilli rotini or any other short pasta about cups cup plain whole-milk yogurt or full-fat sour cream Preparation Bring a large pot of water to a boil Trim strawberries and cut into -inch slices Reserve cup for serving and place the remaining strawberries in a large mixing bowl Add sugar to the bowl of strawberries mix well and let sit to macerate Add to generous pinches of salt to the boiling water and boil the pasta according to package instructions until just past al dente Drain the pasta and briefly rinse with cool water Set aside to cool slightly Mash the strawberries in the mixing bowl with a potato masher until largest part of the juices have been circulated and a smattering of strawberry chunks remain Add the sour cream and mix until well combined To serve divide the pasta among bowls and top with the strawberry sauce and the reserved sliced strawberries This article originally appeared in The New York Times Subscribe to our weekly newsletter In The Know to get entertainment news sent straight to your inbox