Italian fresh tomato pasta

    25 min

    Known in Italy as 'pasta crudaiola', the sauce for this pasta dish is not cooked but simply prepared with the best quality ripe tomatoes in the summertime. It is traditionally served with Cacioricotta cheese, a seasonal ricotta-type cheese, but you can use cubes of Mozzarella or coarsely shaved Parmesan.

    1 person made this

    Serves: 4 

    • pinch of sea salt
    • 325g penne pasta
    • 500g very ripe, sweet tomatoes, chopped
    • 1 clove garlic, very finely chopped
    • some fresh basil leaves, finely chopped
    • extra virgin olive oil, as needed
    • Cacioricotta cheese, shaved or grated

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of water to the boil; add sea salt and pasta. Cook according to packet instructions or until 'al dente'.
    2. In a large serving bowl, combine tomatoes, garlic, basil and enough olive oil to coat the tomatoes. Mix well.
    3. Drain pasta; add hot pasta to tomato mixture and toss to coat.
    4. Serve with a lots of shaved or coarsely grated Cacioricotta cheese.

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