Pasta alla Crudaiola
Pugliese Pasta alla Crudaiola is a traditional southern Italian recipe featuring cooked pasta tossed in raw tomatoes, basil and garlic.
Servings: 4
Calories: 461kcal
Equipment
- French knife
- Large pot
- measuring cups
- measuring spoons
- Colander
- mixing bowl
- Wooden spoon
Ingredients
- 350 g Orecchiette Pasta
- 250 g Grape or Cherry Tomatoes cut into small pieces
- 1/4 cup Basil Leaves chopped
- 250 g Marzotica Ricotta or Ricotta Salata
- 2 Garlic Cloves
- 4 tbsp Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Put the tomatoes and garlic in a mixing bowl, add a pinch of salt and a few glugs of olive oil.
- Add most of the grated ricotta on top but don’t mix it with the tomatoes. Store in the fridge until ready to use.
- Put a pot of salted water on to boil. Cook the pasta to al dente according to the package instructions.
- Remove the tomato mixture from the fridge and add chopped basil leaves
- Drain the pasta well, let it cool for a minute and add it to the tomato mixture.
- Add the rest of the grated ricotta, a whisper of olive oil, ground pepper. Mix and serve.
Nutrition
Calories: 461kcal | Carbohydrates: 52g | Protein: 17.5g | Fat: 21.1g | Saturated Fat: 5.4g | Cholesterol: 78mg | Sodium: 105mg | Potassium: 512mg | Fiber: 1.5g | Sugar: 3.2g | Calcium: 207mg | Iron: 3mg
