Pasta alla crudaiola: the recipe for a quick and easy fresh first course

The raw pasta it’s a summer starter quick and easy, a variant of the classic cold pasta whose sauce, as its name suggests, is made a rawwithout having to turn on the stove. It is therefore a perfect recipe when it is very hot, the desire to cook is low and you want fresh and tasty dishes that are ready in a few minutes. Excellent to enjoy hot or cold, it can be prepared for one dinner casual with friends or taken with you on the beachin the park or even in the office, for one lunch break light ma tasty.

The classic recipe calls for a few simple ingredients, usually tomatoes, basil, oil, and a cheese of your choice, but you can make different versions depending on your tastes and what you have available in the fridge. The important thing is to bet on quality products: among the tomato varieties, you prefer i datterini tomatoes or cherry tomatoes, which should be sweet, juicy and just ripe, as cheese we suggest one instead ricotta salad, to choose very fresh and if possible organic, which will give flavor to the dish. Inevitable, then, a lot fresh basila clove of garlic and a good extra virgin olive oil.

The secret to obtaining an impeccable result is to leave the dressing in the fridge for at least a couple of hours, because resting makes the flavors and aromas even more intense. You can then merge into the short pasta in the format you prefer (farfalle, fusilli, penne or rigatoni), which, unlike what happens in pasta salad, is not cooled but is added hot to the rest of the ingredients.

Find out how to prepare pasta alla crudaiola by following the step-by-step procedure and tips; is also ideal from prepare in advance: in fact, the sauce can be kept in the fridge for a day and added to the pasta just before serving.

If you are looking for other quick and easy recipes, take a look at our selection of cold first courses, where you will find plenty of ideas for delicious dishes perfect for summer such as rice salad, cold Greek pasta or cold pasta with pesto, tomatoes cherry and mozzarella.

How to prepare raw pasta

Start preparing the pasta alla crudaiola by rinsing the cherry tomatoes under cool running water, then slicing them 1.

Now put them in a bowl together with the basil chopped with your hands and the garlic cut in half and without the heart. 2.

Then complete with grated ricotta salata. 3, setting a third aside to add just before serving. Season with a pinch of salt and a drizzle of oil, cover with transparent film and leave to rest in the fridge for about 2 hours.

Just before serving, cook the pasta in boiling salted water and drain al dente directly into the bowl with the sauce. 4. Stir with a spoon to mix everything up.

Transfer the pasta alla crudaiola to a serving plate, finish with a drizzle of raw oil, a dash more of ricotta salata, and serve. 5.

Advice

If you prefer, instead of ricotta salata you can use a little feta cheese crumbled, of the mozzarella cheese or a chopped goat caciottina. To add more aroma to the dish, you can combine the basil with other aromatic herbs such as oregano or thyme.

You can enrich the pasta alla crudaiola with the ingredients that you like best: try it, for example, with the addition of Taggiasca olives, capers desalted and toasted pine nuts, or combine corn or vegetable of your choice or tuna in oilfor tasty raw seafood.