Spaghetti alla crudaiola with mozzarella are a delicious, easy and quick first course that can be prepared in a few minutes while the pasta cooks. They’re ideal when you want to organize a “spaghettata” or when you’re on vacation. It’s the perfect first course for days spent outdoors and in good company. If instead you have time available, you can prepare the crudaiola sauce several hours in advance (adding the mozzarella only at the end, to prevent resting in the fridge from spoiling it); this way it will be even tastier and more fragrant.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients
- 9 oz spaghetti
- 9 oz buffalo mozzarella
- 15 cherry tomatoes
- to taste extra-virgin olive oil
- to taste basil
- 1 chili pepper (optional)
- to taste salt
Preparation
Cut the mozzarella into cubes.
Bring the water for the pasta to a boil.
Meanwhile, in a large bowl, place the washed cherry tomatoes cut in half (or into quarters), basil leaves torn by hand, mozzarella cubes, fine salt, the chili pepper, and olive oil according to your taste.
Mix all the ingredients and let them infuse in the fridge. Cook the pasta al dente, drain it, combine it with the other ingredients, add a drizzle of extra-virgin olive oil, mix very well and serve immediately. Here you are — the spaghetti alla crudaiola with mozzarella are ready. I hope you enjoy them.
Enjoy your meal
