Crudaiola pasta is the most prepared dish in summer, easy, quick, tasty, and colorful. Crudaiola pasta is a cold first course, the main ingredients are cherry tomatoes, basil, and hard Apulian ricotta. Like all pasta salads, there are variations, in this you can add garlic and friggitelli (a type of small, long pepper) usually fried. It’s a preparation that’s not only good but also very simple, it could also be an idea for those who need to be out all day, because you can prepare the dressing in the morning and store it in the fridge until lunch (in this case, without adding the oil, but doing so later). Now, let me leave you to the recipe!!
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 14 oz pasta
- 18 oz cherry tomatoes
- 4.2 oz salty ricotta
- oil
- salt
Procedure
Wash and cut the cherry tomatoes into halves or quarters if they are larger, add the chopped basil, and the grated ricotta in strips.
In a bowl pour the dressing and add oil and salt. Cover with plastic wrap and let rest in the fridge for 30 minutes.
Cook the pasta, drain it, and pour it into the container with the dressing. Stir and mix well.
Crudaiola pasta is ready! Serve and grate a little more ricotta on the pasta.
Tip
If there is leftover pasta, you can store it in the fridge covered with plastic wrap for a day.
If there is leftover pasta, you can store it in the fridge covered with plastic wrap for a day.
If there is leftover pasta, you can store it in the fridge covered with plastic wrap for a day.
