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Pasta alla Crudaiola (Fresh Tomato Basil Pasta)
Pasta alla Crudaiola is a summer dish that is both delicious and easy to make since its sauce 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.
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.
Nutrition
Serving: 100gCalories: 563kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 10mgSodium: 27mgPotassium: 433mgFiber: 4gSugar: 5gVitamin A: 871IUVitamin C: 13mgCalcium: 73mgIron: 2mg
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