Pasta alla crudaiola - Pasta “no-cook”
This pasta dish is a typical summer dish, much loved in the southern regions of Italy, which offer fresh produce of the very highest quality and flavour. However, it is also a favorite in the early, still-warm months of autumn.
Pasta alla Crudaiola. The term "no-cook" (senza cottura) in this type of dish refers entirely to the sauce, which is prepared completely raw in a bowl (or blender) while the pasta is boiling.
Here is the ‘crudaiola’. (The name derives from ‘crudo’, meaning ‘not-cooked’.)
Ingredients: (Serves 2)
Short pasta (Penne, Fusilli, or Farfalle): 160–200 g (approx. 5.5–7 oz)
Fresh ricotta cheese (cow’s milk): 120 g (approx. 4 oz)
Cherry or Datterini tomatoes: 150 g (approx. 5 oz)
Fresh basil leaves: a handful (or arugula)
Extra virgin olive oil: 2 tablespoons
Salt and pepper: to taste
(Optional) A handful of pine nuts or almonds or walnuts for extra crunch.
Preparation:
This specific twist is fast, fresh, and creamy.
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Make the raw sauce: While the pasta is cooking, place the ricotta, olive oil, basil, a pinch of salt and pepper, and about half of the cherry tomatoes into a blender or food processor. Blend for a few seconds until you get a smooth, pinkish cream.
Chop the rest: Cut the remaining cherry tomatoes in half.
Drain and cool: Drain the pasta when it is al dente. To turn it into a true cold summer pasta, rinse it briefly under cold running water to stop the cooking process, then drain it very well.
Mix everything: Transfer the pasta to a large bowl, add the cold ricotta cream, the halved cherry tomatoes, and a few more fresh basil leaves. Stir well.
Enjoy!
Mic
Pasta alla crudaiola
