The crudaiola orecchiette is a typical Apulian dish, mainly from the Bari area, great to prepare on hot summer days.
The orecchiette can be consumed either freshly cooked, hence still hot, or cold but, in any case, the seasoning will always be fresh and uncooked, hence the name “crudaiola“.
Fresh tomatoes, garlic, salt, pepper, arugula (alternatively basil) and salted ricotta, give the pasta a truly unique color and flavor!
Now take a minute to read the recipe and then… cook and eat!!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz orecchiette
- 10 1/2 oz cherry tomatoes
- 1 clove garlic
- 1 bunch arugula (or fresh basil)
- to taste salt
- to taste extra virgin olive oil
- to taste pepper (optional)
- to taste salted ricotta
Tools
- 1 Bowl
- 1 Pot
- 1 Grater
- 1 Colander
Steps
To prepare the crudaiola orecchiette, start with the seasoning.
Wash and cut the cherry tomatoes into 4 parts and gather them in a bowl.
Season the tomatoes with salt, oil, pepper, and a squeezed garlic clove, or alternatively, you can put it whole and remove it just before adding the pasta.
Let everything marinate and, in the meantime, bring abundant salted water to a boil.
Lower the orecchiette and let them cook for the time indicated on the package.
Once well-drained, add them to the bowl with the tomatoes and give a good stir.
At this point, add the washed and well-dried arugula and grate abundant salted ricotta. Add another drizzle of oil and stir again.
Now you just have to enjoy this dish immediately or put everything in the fridge for a super fresh lunch maybe under a beach umbrella 😉.
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