A really good authentic Italian tomato pasta sauce should bubble away over several hours, but when time is of the essence and you want something fresher and more vibrant, make your box grater your new best friend.There are hundreds of pasta recipes across the internet, but one that always intrigues me is this grated raw tomato pasta. It’s a very simple method, but it results in one of the quickest cooking pastas that you will ever come across, and everybody raves about it for its pure simplicity. Good quality tomatoes, grate them in a box grater, and you have pasta success; pasta perfection, in only minutes.
Notes
- Toss in some torn fresh Mozzarella or Burrata cheese
Ingredients
- 2 large beefsteak tomatoes - ripe
- 2 tablespoons extra virgin olive oil
- 1 clove garlic - peeled
- 1 handful fresh basil
- 8 ounces spaghetti
- 1/4 cup pecorino - grated
- sea salt
- black pepper
Instructions
- Cut each tomato in half. Using a box grater, grate the tomatoes by putting the cut side on the grater (be careful of your fingers) and grate until you are left with the tomato skin. Discard the skin.
- Grate the garlic into the tomato pulp then stir through the olive oil and season with salt and pepper.
- Cook the pasta in a large pot of salted water until al dente.
- Drain the pasta and toss through the tomato sauce.
- Garnish with basil leaves and pecorino and serve right away.