The My Version of Pasta alla Crudaiola is the “in my opinion” take on this tasty summer dish. Because there are so many variations, but one thing unites them: the ingredients of the dressing are added raw. Simple, quick to prepare even in advance, and it’s ready when you get home or bring it with you to the office, beach, or on a trip. Light and flavorful, my version of Pasta alla Crudaiola will be your favorite recipe for the hottest days!
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6.3 oz fusilli
- 3.5 oz feta cubes
- 5.3 oz yellow cherry tomatoes
- 1.8 oz Taggiasca olives
- 1 Brindisi cucumber (barattiere)
- to taste salt
- 3 tablespoons extra virgin olive oil
- 2 leaves basil
Tools
- 1 Pot for boiling pasta
- 1 Bowl
- 1 Cutting board
- 1 Kitchen knife
Steps
Peel the cucumber and dice it. Wash the cherry tomatoes, dry them, cut them in half and remove the seeds, then dice them. Gather the cherry tomatoes in a bowl, add the cucumber, olives, feta partly in cubes and partly crumbled, and basil torn by hand. Boil the pasta in plenty of salted boiling water for the time indicated on the package, drain, season with oil, let it cool slightly, then add it to the rest of the ingredients. Adjust the salt, add a little more oil, and mix well to combine all the ingredients. Cover and store in the refrigerator until serving time.
