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Apulian pasta alla crudaiola

Raw cherry tomatoes, olives and ricotta salata: a no-cook summer sauce.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Apulian pasta alla crudaiola

Per serving

Calories
499 kcal
Protein
15.5 g
Carbohydrates
67.6 g
Fat
20.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Durum wheat pasta80 g
  • Cherry tomatoes200 g
  • Ricotta salata20 g
  • Black olives15 g
  • Extra virgin olive oil1 tablespoon
  • Basilto taste
  • Dried oreganoto taste
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Bring a pan of water to the boil for the pasta.
  2. Meanwhile, wash the cherry tomatoes, quarter them and put them in a large bowl with the oil, a pinch of salt, the dried oregano and torn basil; stir and leave to marinate for at least 10 minutes, until they release their juices.
  3. Pit the black olives if needed and slice them into rings; grate the ricotta salata.
  4. Salt the water once boiling and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente.
  5. Drain the pasta and tip it straight into the tomato bowl with the olives, tossing until it soaks up the dressing; finish with the grated ricotta salata.

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