Pasta with Raw Tomato Sauce and Stracciatella

Method

1. Heat a drizzle of olive oil in a skillet over medium heat. Add the yellow and red cherry tomatoes, cut side down. Let them cook without moving until they start to blister and lightly char. Set aside.
2. For the raw tomato sauce: Take the cuor di bue tomatoes. Cut two thin slices for garnish and set aside. Coarsely chop the remaining tomatoes.
3. In a blender, combine the chopped tomatoes, a clove of garlic, the zest of half a lemon, a few basil leaves, salt, pepper, and a drizzle of olive oil. Blend until smooth. If too thick, add a splash of water. Continue blending while drizzling in more olive oil until the sauce is creamy and emulsified.
4. Prepare the fake stracciatella: In a bowl, finely shred a mozzarella. Add 1 teaspoon of mascarpone, a splash of fresh cream, salt, pepper, and a drizzle of olive oil. Mix well. Adjust the consistency with more cream if needed.
5. Cook the spaghetti in a large pot of salted boiling water until al dente.
6. While the pasta cooks, pit and thinly slice the taggiasche olives.
7. Drain the pasta al dente and transfer to a large serving bowl. Add 2-3 generous spoonfuls of the raw tomato sauce and a drizzle of olive oil. Toss to coat evenly.
8. Add a handful of the roasted cherry tomatoes and a few sliced olives. Toss again.
9. Serve the pasta on plates. Top each with more roasted cherry tomatoes, a generous dollop of the stracciatella, a few fresh basil leaves, the reserved raw tomato slices, and an extra drizzle of extra virgin olive oil. Enjoy immediately.