Italian
Pasta alla Crudaiola
by Federico Fusca Chef · 332K subscribers on YouTube
A fresh summer pasta with raw tomato sauce, made by blending cherry tomatoes with basil, garlic, Parmesan, and olive oil, then mixing with al dente pasta, crushed tomatoes, Taggiasca olives, and mozzarella.
- Cook
- 14 min
- Difficulty
- easy
Ingredients
11 items- 350 gDry Pasta (Rigatoni or Mezzi Rigatoni)
- 100 gYellow Cherry Tomatoesfor the cream and some reserved for crushing
- 100 gPachino Tomatoesfor the cream and some reserved for crushing
- Fresh Basil1 bunch
- Garlic(optional) — 1 clove, optional
- 70 gTaggiasca Olives
- 120 gMozzarelline (Small Mozzarella)
- 60 gGrated Parmigiano Reggianograted
- Extra Virgin Olive Oilto taste
- Saltto taste
- Black Pepper(optional) — to taste
Method
- Wash the cherry tomatoes under running water.
- Place the cherry tomatoes in a blender. Add fresh basil, a pinch of salt, a generous drizzle of extra virgin olive oil, and optionally a garlic clove. Add grated Parmesan cheese and blend until you obtain a creamy sauce.
- Bring a large pot of salted water to a boil.
- Crush a few remaining cherry tomatoes with your hands into a bowl.
- Add Taggiasca olives and small mozzarella balls (mozzarelline) to the bowl with crushed tomatoes. Add fresh basil.
- Once the water boils, add the pasta (rigatoni or similar) and stir. Cover with a lid, then turn off the heat. Let the pasta cook passively for 14 minutes.
- After 14 minutes, drain the pasta al dente.
- Toss the drained pasta with the raw tomato cream.
- Add the bowl of crushed tomatoes, olives, mozzarella, and basil. Mix well to combine.
- Serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
