 Hello everyone, we're here outside Donato's Enoteca and I'm going to take you inside and introduce you to the executive chef Donato Scotty. He can cook a meal in under 10 minutes and he's all about just home cooking and spending time in the kitchen with your family, so I hope we'll learn a lot from him. See you soon. Hello everyone, we're here at Donato's Enoteca in Redwood City with Donato Scotty, executive chef and owner. He's been kind enough to join us today and show us how he cooked something very simple. He's also a father of three and he grew up in Italy, so I hope he's going to tell us some stories about how he learned to cook. Donato, I'd like to introduce you to 28,000 international students who are also learning how to cook for their families. So welcome and thank you for taking the time to do that. Thank you. I don't think I've ever met 28,000 people at once, but nice to meet you all. Tell us Donato, one question. How did you start cooking when you were little? I've always had a very healthy appetite growing up and when I was in the summer of who knows what year it was, but I fell in love with this bread making company in my small town and the guy that offered me a little job delivering bread and I was only 13 at the time. You lived on your bicycle, right? It seems like one of the stories that people made up, but it actually happened to me. At 16, while I was attending chef's school, because I fell in love with the bread making and the whole food thing and really fell in love with what is all about food in general. What are they making today, Donato? They're making just a couple of things that are very quick that they can be easily made in the same time that it takes you to go through a drive-thru anywhere in this area. So we're just going to make a little pasta with fresh tomato and then we're going to make a what is called a traditional salad in Italy, it's a caprese salad, which is a tomato mozzarella salad. So we're just going to start by tossing the pasta in the water for one, so and this is basically, it could be enough for one or to share maybe for two people. When you put the pasta in and the water has to be boiling, please you want to put salt in as well. My mom always told me don't put the salt earlier because it takes longer for the water to boil. What you need is olive oil, tomatoes, a little bit of garlic and a little bit of fresh basil, all stuff that you can pick up at whole food or any of your normal grocery stores. So a little olive oil, remember always stir the pasta, make sure it doesn't get stuck together. We're going to chop one tomato up, open a lot, that was quick. Oh, absolutely, absolutely. It's all about the ingredient, not about being perfect. Get good ingredient, organic tomatoes, good olive oil, and you'll be very happy with the result. Maybe smash a little piece of garlic so that we get a little bit of the flavor in and just toss it inside the oil with a little bit of low heat. We let the garlic cook and then when the garlic is starting to brown, we can actually take it out if we don't want the flavor of the garlic because you have to go to class and you got some, you know, exactly, big date or in the meanwhile we're going to make a little salad, we're going to slice the tomato in slice. We just go very simple, okay. Now the garlic starts to brown, we'll take the garlic out and then we use all of the chopped tomatoes that we chopped before, even just a little bit of the little water that is there is fine as well. And you know, I mean the tomato just chopped fairly big pieces, lower the heat, we'll put a little salt, especially now that the tomato season is starting, it's starting to come along and you know, you're going to get good tomatoes at the market and you can make that one which is very quick, a quick, very quick sauce and also you can make this salad. Now we grab a mozzarella, one of those that you can find in your store, it could be a buffalo milk mozzarella or even a regular type of mozzarella. A little oregano. We tear a little bit of fresh basil on top. And by the way guys, he has done this in under five minutes so far. This is the fastest meal I've ever seen. Then you have a drizzle of olive oil and then if you like, I mean you can have a little bit of rock salt, if you find black one, white one, I use the volcanic rock salt, but definitely the regular white salt is totally fine as well. Going on with the tomato, they're releasing their juices at this point. I think they're ready, I don't want to cook them too much, the same thing I'm going to do, I'm going to add a little bit of fresh basil as well here and we can probably toss some oregano as well that we use for the caprese as well. We check that the pasta is ready. Now this is a little thing that I was taught when I was little, you know, when I first started working in those professional kitchen they said grab one spaghetti, tear it in half, taste it, I mean this is a little too crunchy for most of people, but you know, I like it al dente. In order to be perfect, it has to be a little white dot still in the middle, which it still has, it still has a couple of minutes to walk. Now if the sauce start getting dry, we just add a little bit of the cooking water and we just let the tomato cook. And this is pasta you can find in any stores, I mean you can go to whole food, find the Czech brand or find some artisan pasta. You can strain it or you can pick it out of the water, I'm going to go ahead and strain it right here and leave some of the cooking water in with the tomatoes and then you toss it, you don't have to toss it like I do because the first hundred times I tried to do that, I made a mess. Let the juices of the tomato finish cooking the pasta, let's get a little more water in there. And then you just let it simmer for a few minutes inside the sauce and you want to finish it always with some good olive oil. Now if you like cheese on top, you can put some sprinkles al parmigiano. One of the most important things about cooking pasta is to make sure that you don't overcook it in the in the water and you let it finish in the sauce. That will make the pasta more easy easier to digest and if you cook overcooked pasta you're not going to get the the texture of the real experience that you should have when you eat pasta. Instead you end up having with some mushy noodles which is definitely not what the way is supposed to be. Now as you can see the tomatoes are starting to fall completely apart, the sauce is starting to stick with the pasta. Now this I made as if I was going to eat it. What do you do? Just put it on a plate, you know. I think it's a perfect warm weather, a couple of dishes that can get you plenty of energy and nutrition that you need during the day and just stay away from those possible places. Perfect. Thank you so much. Thank you very much. Have a beautiful meal. Bye bye everyone. Bye.