Summer lunches in Southern Italy often begin with a simple question:
Do we really want to cook?
Usually, the answer is no.
That’s how dishes like Pasta alla Crudaiola were born: tomatoes cut directly into a bowl, basil torn by hand, olive oil, garlic, and very little effort.
The heat will already do half the work.
While the pasta cooks, the tomatoes slowly release their juices, creating a light, fragrant condiment that will later coat every strand.
In this version, I finish everything with Stracciatella cheese, whose creamy filaments melt just enough to transform a simple summer lunch into something memorable.
WHAT IS PASTA ALLA CRUDAIOLA?
Crudaiola means “raw”, from the Italian word crudo.
Pasta alla Crudaiola is a traditional Italian summer pasta recipe that seasons pasta not with a cooked sauce but with a battuto: a mixture of raw tomatoes, usually cherry tomatoes, combined with mozzarella or other fresh cheeses.
There are other dishes prepared alla crudaiola, too. The fettina alla crudaiola, for example, is a thin escalope topped with the same tomato condiment.
HOW TO MAKE PASTA ALLA CRUDAIOLA
The secret to a good Pasta alla Crudaiola is patience.
Letting the tomatoes marinate for at least thirty minutes allows them to release their juices and absorb the aromas of garlic, basil, olive oil, and salt.
The resulting condiment is simple but intensely flavorful.
Stracciatella, however, fears heat.
So it should be added only at the very end, after the pasta has already been mixed with the tomatoes and transferred to serving plates.
At that point, each diner can gently mix everything together.
The creamy strands of Stracciatella soften and partially melt around the pasta, while its milky liquids blend with the tomato juices to create an unexpectedly delicious sauce.
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
-
Finely chop the basil leaves.
-
With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it.
-
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.
-
Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
-
Toss in the pasta and cook it according to package directions.
-
Drain the pasta and transfer it to the bowl with the tomato condiment. Mix well.
-
Divide the seasoned pasta between the two serving plates. Top each with a couple of spoonfuls of Stracciatella.
-
Serve immediately.
Enjoy your summery Pasta alla Crudaiola!
Claudia