The Easy Pasta Sauce You Don't Have To Cook (20 Minute Pasta Recipe)

Spaghetti pomodoro. I think it'd have to be my top five favorite dishes. I could eat it once a week and usually it's made with a cooked tomato sauce. But I'm going to show you a different version, fresh tomato sauce. So I'm just going to grate the tomatoes. We're going to have the pure essence of these in-season tomatoes. Look how beautiful they are. You also want them to be this ripe. The riper the better, the sweeter and tastier the sauce is going to be. I'm also going to be serving it with something quite special, some baby burrata. Just on top of it to make it look fantastic and taste extra creamy. So our pasta, I'm using some dried spaghetti in with our spaghetti. And we'll just make sure that's completely submerged and give it a bit of a jiggle so they don't stick. Okay, while that's cooking away, we can prepare our sauce. So I have a grater here in a shallow bowl and I've washed the tomatoes and now we're just going to grate the tomato on the coarse side. And what we want to do is just grate as far as we can. So I'm going to continue grating these, about two or three of these tomatoes and then we'll add some extra flavourings to it. Okay, we've got that beautiful tomato pulp here. Now I'm going to add just a little bit of garlic. You don't want to overdo the garlic. Because we're not cooking the garlic, you don't want too much of it. So half of this clove is enough. A good glug of extra virgin olive oil. And definitely don't forget the salt. The salt will bring out the beautiful flavour of the tomatoes. Okay, let's give that a little bit of a mix. And that right there is just delicious on bread with the baby burrata. Okay, let's check our pasta. I want it to be al dente. So we'll bring this over. I do want some of that starchy water to go in. There we go. And that hot pasta is going to completely absorb all of the flavour of that tomato. So while that's still hot, the starchiness of the pasta is going to start emulsifying with that fresh tomato. Just fantastic. This is where we can go in with some beautiful fresh basil leaves. Really, this is the taste of summer right here. And don't chop your basil, just tear it straight in. It'll just taste so much better. Some parmesan or some pecorino, up to you. I've just finely grated that. And one final toss. All right, I'm quite happy with that. Let's plate up. Okay. So I'm gonna grab this ladle, try to be a bit fancy here. A nice mound of the pasta. And you just want to twirl it into the ladle. And that just gives us a cute little bundle. I'll serve one portion up. Our beautiful tomato sauce, really get in there. I'm just gonna pile that over the top. I love the pastel pink of that tomato. Beautiful. And the pièce de résistance, our baby burrata. So burrata is mozzarella and then inside the burrata is some stracciatelle cheese. So let's have a look at these. They are so delicate. These baby versions of the burrata are fantastic to serve on an antipasto platter. And how cute do they look? I'm gonna add another one there. And I like to finish this off with some freshly cracked pepper and some more extra virgin olive oil. And this is what it's all about. Let's break into it. See that gooey, creamy stracciatella. That is just heaven. Mixed in with a tomato. If I close my eyes, I am transported to Italy in summer. Those flavours never, ever get old.