Pasta alla Crudaiola is a delicious and easy summer dish that doesn't require cooking. The name "crudaiola" comes from the Italian word "crudo", meaning raw, as the sauce is made entirely with fresh, uncooked ingredients.
This recipe is ideal for hot days when you want something light and refreshing. You can enjoy it warm or cold, making it perfect for a casual dinner with friends, a beach picnic, or a light lunch at the office.
The classic pasta alla crudaiola uses a few simple ingredients, so it's important to choose high-quality products. Opt for sweet, juicy cherry or grape tomatoes that are perfectly ripe.
Use fresh, organic salted ricotta cheese to add flavor to the pasta salad. Fresh basil, a clove of garlic, and a generous amount of extra virgin olive oil are essential.
For the best flavor, let the sauce sit in the refrigerator for at least an hour, preferably two. This resting time allows the flavors to blend and intensify. When the pasta is cooked and still hot, mix it with the cold sauce.
This step sets pasta alla crudaiola apart from caprese pasta, where both the pasta and dressing are served cold. Short pasta works best for this recipe; Fusilli is a great choice, but you can use any type you like.
Follow my step-by-step guide and tips to make the perfect pasta alla crudaiola!
Ingredients
Prep Time: 1 hour (this includes the time needed for the seasoning to rest) - Cook Time: 8-14 Min (the cooking time will vary depending on the type and brand of pasta, typically ranging from 8 to 14 minutes) - Servings: 4
- 350 g (12 oz) of Fusilli pasta (or other short pasta such as farfalle or penne)
- 350 g (~ 12 oz) of fresh, ripe Cherry or Grape Tomato
- 80 g (~3 oz) of salted ricotta cheese
- 6 tablespoons of extra virgin olive oil
- 10-12 leaves of fresh basil
- 2 cloves of garlic
- salt, to taste
Directions
Make Crudaiola Sauce
Step 1) -Begin the preparation of Pasta alla Crudaiola by thoroughly rinsing the cherry tomatoes under cool running water. After rinsing, drain the tomatoes well and cut them into medium-sized pieces. If you have very small cherry tomatoes, you can simply cut them in half. Place all the chopped tomatoes in a large bowl that will be used for mixing the ingredients.
Step 2) -Next, take some fresh basil leaves and roughly tear them by hand into smaller pieces. This helps release the fragrant oils from the basil. Add the torn basil leaves to the bowl with the chopped cherry tomatoes. Then, take the garlic cloves, cut them in half, and remove the central core. Add these garlic halves to the bowl as well.
Step 3) -Now it's time to season the mixture. Sprinkle a pinch of fine salt over the tomatoes and basil. Drizzle a generous amount of extra virgin olive oil over the top, which will enhance the flavors and help create a rich dressing. Finally, add a generous grating of ricotta cheese to the bowl. The ricotta adds a creamy texture and a subtle flavor that complements the other ingredients beautifully.
Season
Step 4) - Stir all the ingredients together thoroughly to ensure they are well combined. Once mixed, cover the bowl with plastic wrap to keep the flavors contained. Let the bowl sit at room temperature for about an hour to allow the flavors to meld. If the weather is very hot, place the bowl in the refrigerator to keep it fresh. You can also prepare this tomato and basil mixture a day in advance and store it in the refrigerator until you're ready to use it.
In the meantime, cook the pasta in a large pot of salted water. The amount of salt should be enough to season the water, enhancing the pasta's flavor. Cook the pasta until it is al dente, which means it should be tender but still have a slight bite to it. The cooking time will vary depending on the type and brand of pasta, typically ranging from 8 to 14 minutes.
Step 5) - Once the pasta is cooked, drain it well and take the bowl of prepared sauce. Remove the garlic cloves from the bowl, as they have already imparted their flavor. Add the hot pasta directly to the bowl with the tomato and basil mixture. The heat from the pasta will help blend the ingredients together beautifully.
Serve
Step 6) - Mix everything thoroughly to ensure the pasta is evenly coated with the sauce. Add more ricotta cheese and mix again, allowing the cheese to melt slightly into the warm pasta. For extra creaminess and flavor, grate additional ricotta cheese on top and mix once more. The Pasta alla Crudaiola is now ready to be served. It can be enjoyed warm or left to cool to room temperature. Before serving, top the dish with a final sprinkle of grated ricotta cheese and a few fresh basil leaves for garnish. This simple yet delicious dish is perfect for a refreshing meal on a warm day.
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Storage
You can keep pasta Crudaiola in the fridge for up to two days if you put it in a container that seals well to keep it fresh. It is not a good idea to freeze it, as it might lose its taste and texture.
The sauce for Crudaiola is great to make ahead of time. You can prepare the sauce and store it in the fridge for up to one day.
When you are ready to serve, just add the cold sauce to hot pasta right before you take it to the table. This way, the sauce will be fresh and flavorful when you eat it.
Variations
- Enhance with Herbs: To enhance the flavor of the dish, you can mix basil with other herbs like oregano or thyme. Many people also add very thinly sliced raw spring onions.
- Cheese Choices: Instead of ricotta salata, you can use crumbled feta, mozzarella, or diced goat cheese.
- Customize with Your Favorite Ingredients: You can customize pasta alla crudaiola with your favorite ingredients. For example, try adding olives, desalted capers, and toasted pine nuts.
- Add Vegetables for Extra Crunch: You can also mix in corn or other vegetables, such as previously boiled peas, zucchini, or bell peppers.
- Seafood Twist: For a seafood twist, add tuna in oil or shrimp to the dish.
Tips
- Olive Oil: Use only the best quality extra virgin olive oil raw. For a stronger flavor, you can choose an oil flavored with herbs or chili peppers.
- Tomatoes: The best tomatoes for this recipe are cherry, datterini, or grape tomatoes. They should be very flavorful with little watery part. Summer sun-ripened tomatoes that are firm and flavorful are ideal.
- Pasta: The most recommended pasta is dry durum wheat pasta. This type of pasta stays al dente and holds its shape well. Short shapes like fusilli, farfalle, or penne are best. If you prefer spaghetti, choose those with a larger diameter. Fresh egg pasta is not recommended as it is less digestible and not suitable for cold dishes.
Crudaiola vs Pasta Salad
Some people mistake pasta salad for crudaiola, but they are not the same.
Crudaiola involves adding a cold dressing to hot pasta, while pasta salad is made by cooling the pasta before dressing it. In crudaiola, you can prepare the dressing ahead of time and add it to freshly drained pasta.
The heat from the pasta helps the flavors blend well. You can eat crudaiola either hot or cold, but the key is the temperature contrast when you mix it.
Recipe Card
Pasta alla Crudaiola Recipe
Ingredients
- 350 g pasta - 12 oz of Fusilli pasta ( or other short pasta such as farfalle or penne)
- 350 g tomatoes - ~ 12 oz of fresh, ripe Cherry or Grape Tomato
- 80 g ricotta - ~3 oz of salted ricotta cheese
- 6 tablespoons olive oil - extra virgin
- 10 basil - leaves, fresh
- 2 cloves garlic
- salt to taste
Instructions
- Rinse the cherry tomatoes under cool running water. After rinsing, drain the tomatoes well and cut them into medium-sized pieces. Place all the chopped tomatoes in a large bowl.
- Take some fresh basil leaves and roughly tear them by hand into smaller pieces. Add the torn basil leaves to the bowl with the chopped cherry tomatoes. Then, take the garlic cloves, cut them in half, and remove the central core. Add these garlic halves to the bowl as well.
- Sprinkle a pinch of fine salt over the tomatoes and basil. Drizzle a generous amount of extra virgin olive oil over the top. Finally, add a generous grating of ricotta cheese to the bowl.
- Stir all the ingredients together thoroughly to ensure they are well combined. Once mixed, cover the bowl with plastic wrap. Let the bowl sit at room temperature for about an hour. If the weather is very hot, place the bowl in the refrigerator to keep it fresh.
- In the meantime, cook the pasta in a large pot of salted water.
- Drain it well and take the bowl of prepared sauce. Remove the garlic cloves from the bowl, as they have already imparted their flavor. Add the hot pasta directly to the bowl with the tomato and basil mixture.
- Mix everything thoroughly to ensure the pasta is evenly coated with the sauce. Add more ricotta cheese and mix again.
- The Pasta alla Crudaiola is now ready to be served. It can be enjoyed warm or left to cool to room temperature. Before serving, top the dish with a final sprinkle of grated ricotta cheese and a few fresh basil leaves for garnish.
Timothy Cloonan says
Incredible what a treasure trove