Crudaiola means raw, from the Italian word “crudo”. Pasta alla Crudaiola is an Italian Summer pasta recipe that seasons any pasta shape not with a sauce but with a “battuto”, a mince of raw tomatoes, usually cherry tomatoes, and mozzarella cheese or other fresh cheeses cubed.
There are other recipes “alla crudaiola”, the “fettina” for example: an escalope, surmounted with the same tomato battuto.
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How to make Pasta Alla Crudaiola
Letting the tomatoes marinate for at least half an hour will bring out much more flavor and allow them to incorporate the aromas of the garlic and basil.
Stracciatella, instead, is the last thing you add because it fears heat. So, only after the cooked pasta temperature has been lowered by the tomato condiment and the dish has been transferred to the serving plates will you top it all with one or two big spoonfuls of Stracciatella. At that point, commensals will mix everything and get the creamy filaments to melt just a bit, enough to twist around each string. The cheese’s milky liquids instead will blend with the watery released by the tomatoes and create a delicious condiment!
Pasta alla Crudaiola with Stracciatella cheese
Ingredients
- 2 cups cherry tomatoes
- 3.5 oz Stracciatella cheese 100 gr
- 1 garlic clove
- 1 tablespoon fresh basil leaves
- 7 oz long pasta like linguine or spaghetti 200 gr
- sea salt
- extra-virgin olive oil
Instructions
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Finely chop the basil leaves.
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With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it.
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Cut the cherry tomatoes in four and transfer them to a bowl. Season them with a teaspoon of salt, a couple of teaspoons of extra-virgin olive oil, the crushed garlic, and the basil leaves. Stir, cover, and let rest for half an hour and up to a couple of hours.
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Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
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Toss in the pasta and cook it according to package directions.
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Drain the pasta and transfer it to the bowl with the tomato condiment. Mix well.
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Divide the seasoned pasta between the two serving plates. Top each with a couple of spoonfuls of Stracciatella.
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Serve immediately.
Enjoy your summery Pasta alla Crudaiola!
Claudia