Cold Pasta alla Crudaiola
As we know, summer is hot, and we don’t feel like cooking, so nothing is more convenient than this cold pasta alla crudaiola, a fresh, summer, light, and tasty first course, to have ready in the fridge, ideal to take to the beach.
The dressing is all raw, so no stovetop needed!
In this recipe, I combined the Neapolitan version (only with fiordilatte) with the Apulian one (only with cacioricotta), the final result makes my cold pasta alla crudaiola, truly special and tasty.
If you’re looking for more summer recipes (sweet or savory), click on my “Summer Special“.
If you’re looking for more easy and quick recipes (sweet or savory), click on my Special: “Easy and Quick Recipes“.
- Summer Tomatoes Stuffed with Rice and … a Secret Ingredient! Family Recipe.
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- Creamy Orecchiette alla Positanese with Sausage, Cherry Tomatoes, and Burrata.
- Spaghettoni alla Nerano. Original Recipe with All the Secrets.
- Scialatielli Aumm Aumm with Eggplants and Fiordilatte. Very Easy Caprese Recipe.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz short hollow fusilli (or penne or other short pasta)
- 10.5 oz cherry tomatoes
- 7 oz fiordilatte (preferably from Agerola)
- 2 oz cacioricotta (grated, optional)
- 3/8 cup extra virgin olive oil (quality, preferably cold-pressed)
- 2 cloves garlic
- to taste basil (plentiful)
- to taste salt
Tools
- Bowl
- Knife
- Pot
- Grater non-slip pyramid
Steps
Wash the tomatoes and peel them raw. Take a soup bowl, rub it well with the two garlic cloves (if you like, you can also chop them into small pieces and add them to the tomatoes) and then add the raw chopped tomatoes, season with extra virgin olive oil, fine salt, and plenty of basil.
Let the dressing marinate while the pasta is cooking.
Take a pot, fill it with water, salt it, and bring it to a boil, add the pasta and cook it, draining it two minutes before the time indicated on the package (it should be al dente!).
While the pasta is cooking, add to the bowl with the tomatoes also the diced fiordilatte and the grated cacioricotta.
Drain the pasta and pour it immediately very hot over the raw dressing and stir well to allow the fiordilatte to release its whey and make the pasta well amalgamated, add some more basil and a drizzle of raw oil and place in the fridge for at least an hour.
Before serving, take the pasta out of the fridge at least 10 minutes before and if you like, grate a little more cacioricotta and sprinkle it with fresh basil.
Shopping Tips!!!
To grate the cacioricotta, I used this excellent non-slip pyramid grater, which you can find at a special price on Amazon.
FAQ (Questions and Answers)
Difference between cold pasta and pasta alla crudaiola?
Pasta alla crudaiola and cold pasta are two different things: the characteristic of pasta alla crudaiola is that a cold dressing is paired with hot pasta; in cold pasta salad, however, the pasta is cooled first and then dressed.
