Crudaiola pasta with cherry tomatoes and buffalo mozzarella is a light, summery first course. When summer arrives we often feel less like cooking and prefer fresh, light foods. I often prepare big salads or cold dishes, but from time to time — especially after a hard day’s work — I crave a first course again, so a light, fresh sauce is needed. This crudaiola pasta, dressed with buffalo mozzarella and cherry tomatoes, is ready in less than twenty minutes — just the time it takes to boil the water. Perfect when you have little time and the heat saps your desire to stand at the stove.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 913.46 (Kcal)
- Carbohydrates 70.21 (g) of which sugars 3.75 (g)
- Proteins 33.75 (g)
- Fat 55.83 (g) of which saturated 26.97 (g)of which unsaturated 2.47 (g)
- Fibers 5.30 (g)
- Sodium 9,112.86 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
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- 14 oz pasta (mezze maniche (short tubular pasta))
- 7 oz Pachino cherry tomatoes ((about 2 cups halved))
- 9 oz buffalo mozzarella (Mozzarella di Bufala Campana DOP)
- 1 oz Parmigiano Reggiano PDO ((about 1/4 cup grated))
- 4 tbsp extra virgin olive oil ((about 4 tablespoons))
- 2 tbsp coarse salt ((about 2 tablespoons))
- 1 tsp black pepper (optional)
- 4 leaves basil
Tools
To make crudaiola pasta you only need:
- 1 Pot pasta pot
- 1 Bowl
Steps
Bring the water for the pasta to a boil. Meanwhile, wash and halve the cherry tomatoes. Put them in a large bowl and dress with coarse salt and extra virgin olive oil. Dice the buffalo mozzarella and add it to the tomatoes. Mix well and let the flavors meld. Take a few basil leaves, tear them with your hands and add them to the diced caprese mix.
Meanwhile, cook the pasta in plenty of salted water. As you can see in the photo, I used mezze maniche rigate, but you can choose any short pasta, such as fusilli or farfalle. I prefer this shape because I like finding bits of tomato or parmesan inside the pasta. Drain the pasta al dente, pour it into the bowl with the tomatoes and mozzarella and mix well. Plate and finish with Parmesan flakes, grated Parmesan and a drizzle of raw olive oil. If desired, add a sprinkle of freshly ground black pepper. Crudaiola pasta with cherry tomatoes and buffalo mozzarella is ready.
Variation
Drain the pasta reserving some cooking water, then return it to the pot without turning the heat back on. Add the chopped tomatoes and mozzarella and the juices they released. Mix well off the heat and let the tomato warm from the heat of the pot. If necessary, add a little cooking water. The mozzarella will begin to melt slightly. Plate and finish with Parmesan and a drizzle of raw olive oil.
