Italian
Pasta alla Crudaiola
by Casa Pappagallo · 705K subscribers on YouTube
A refreshing cold pasta dish with raw tomatoes, arugula, olives, and ricotta salata. Perfect for summer.
- Difficulty
- easy
Ingredients
7 items- Pomodori Misti (camone, arancioni, gialli, piccadilly, ciliegini)Use a mix of tomato varieties for color and flavor
- Olive OilExtra virgin olive oil, to taste
- SaltTo taste
- Pasta (ruote o eliche)Any short pasta shape works well
- OlivesAny kind, to your preference
- ArugulaAbundant, to taste
- Salted RicottaGrated or flaked, to taste
Method
- Boil the pasta in salted water until al dente.
- While the pasta cooks, chop a variety of tomatoes (camone, orange, yellow, piccadilly, cherry) and place them in a large bowl. Season with a drizzle of olive oil and salt.
- Drain the pasta, immediately rinse with cold water to stop the cooking, then drain well.
- Add the cooled pasta to the bowl with the tomatoes. Toss and let rest for 2-3 minutes to absorb the flavors.
- Transfer to a larger bowl. Add olives (any kind), a generous amount of arugula, and grated or flaked ricotta salata. Mix well.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
