Pasta alla Crudaiola

Pasta with raw tomatoes, basil and ricotta salata.

Pasta alla Crudaiola


For 4 Person(s)

For the Pasta:

  • 1 pound short pasta
  • 1 pound fresh tomatoes
  • 4 leaves of basil
  • ricotta salata
  • extra virgin olive oil
  • salt, as desired


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  1. Chop the tomatoes in small pieces and put them in a bowl.
  2. Cut up the basil and add it to the tomatoes.
  3. Add 4 Tbs of Ev olive oil and a pinch of salt.
  4. Toss and refrigerate for 2 hours.
  5. Cook the pasta al dente. Mix with the tomatoes and garnish with ricotta salata.
  6. Finish with a drizzle of EV olive oil.

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Recipe Notes

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