Orecchiette alla crudaiola is a tasty cold first course, very easy to prepare.
Fresh orecchiette, cherry tomatoes, arugula, and cacio ricotta for a flavorful Apulian dish perfect for hot summer days.
Read how to make orecchiette alla crudaiola with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz orecchiette
- 10.5 oz cherry tomatoes
- 1.75 oz arugula
- 3.5 oz cacio ricotta
- 1 clove garlic
- basil
- extra virgin olive oil
- salt
Preparation of Orecchiette alla Crudaiola
Bring a pot of water to a boil for cooking the orecchiette.
Wash the cherry tomatoes and cut them into wedges.
Clean the garlic, cut it in half, and remove the central part.Put everything in a bowl, add some basil torn by hand, and season with extra virgin olive oil and salt.
Mix and let it marinate.
Wash the arugula.
Grate the cacio ricotta with a coarse grater.Before draining the orecchiette, remove the garlic from the dressing, add the arugula and the grated cheese (keeping a few tablespoons aside), and mix thoroughly.
Drain the pasta al dente and add it to the dressing.
Mix well, adding a bit more extra virgin olive oil if needed, and finish your orecchiette alla crudaiola by sprinkling with the reserved grated cheese.
Notes
Also check out the recipe collection Pasta Salad and Cold Pasta with 10 irresistible recipes, all to try, perfect for summer; you can find it by clicking HERE.
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