Spaghetti Crudaiola with Mozzarella is a delicious, easy, and quick first course that can be prepared in just a few minutes while the pasta cooks. It is ideal for organizing a “spaghettata” or when on vacation. It’s the perfect dish for outdoor gatherings and company. If you have time, you can prepare the raw sauce several hours in advance (adding the mozzarella only at the end, to avoid it being spoiled by resting in the fridge); this way it will be even more flavorful and fragrant.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
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.
Boil the water for the pasta.
Meanwhile, in a large bowl, place the washed and halved (or quartered) cherry tomatoes, hand-torn basil leaves, mozzarella cubes, fine salt, chili pepper, and olive oil to taste.
Mix all the ingredients and let them marinate in the fridge. Cook the pasta al dente, drain it, mix it with the other ingredients, add a drizzle of raw extra virgin olive oil, mix well, and serve immediately. Here you go, the Spaghetti Crudaiola with Mozzarella is ready. I hope you enjoy it.
Bon appetit
