Raw Pasta Recipe of of 07-08-2016 [Updated on 21-09-2016]
Pasta alla crudaiola is a very fresh, fast and above all light summer dish both in taste and in seasoning. The dressing includes all raw ingredients thus avoiding turning on even more stoves ... not bad given the heat that is there! In practice it is a cold pasta salad of which there are various versions and although the recipe is super easy and super known, in the Bari version (or at least the one I tasted when I was in Puglia) I had never tried it. The marinating time of the tomatoes and the quality of the ricotta you will use will determine the goodness of your crudaiola! That's all for today, I'll leave you to the recipe and wish you a happy Sunday: *
How to make crudaiola pasta
Wash the tomatoes and basil, cut them into small pieces. Put them in a bowl with the oil, salt and chopped garlic and mix
Add the grated ricotta, mix gently, cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours.
After having cooked and drained the pasta al dente, take the sauce back into the refrigerator, remove the garlic and mix everything gently
Leave to rest for another half hour.
Serve and bring your crudaiola pasta to the table by adding a drizzle of oil, a few leaves of fresh basil and a further grated ricotta on the plates.