This pasta alla crudaiola is a frequent presence on my table not only during Summer but also during those nice Winter sunny days 🙂 I find it to be really nice and fresh perfect as a main course or as a side dish to a nice piece of meat.
I never tasted this pasta before. It was my boyfriend that introduced it to me. On our first year together, during one of our first barbecues, he suggested a side of cold pasta with cheese and tomatoes. Oh, that sounded good. So he went to the kitchen and came out with this delicious dish. I really like the fact that my boyfriend likes to cook too. We are able to help each other, not only cooking but also with ideas on what to cook. Like those days I don’t feel like cooking or the days I don’t know what to cook. I can always speak with him and get everything sorted 🙂
From what I found out, this dish is typical from Puglia most precisely from Bari. This would explain why my boyfriend likes it so much as he grew up in Bari. The word “crudaiola” comes from the word “crudo” which means raw. As most of the ingredients of this dish are raw, it was named pasta alla crudaiola.
Pasta alla crudaiola
- 320 g Penne pasta
- 500 g cherry tomatoes halved
- 2 cloves of garlic finely chopped
- 5 basil leaves finely chopped
- Olive oil to taste
- 200 g small mozzarella balls halved
- Salt and pepper to taste
- Black olive oil chopped, to taste
- Put the tomatoes, garlic, mozzarella and basil in a bowl and season with olive oil. Mix and refrigerate for 20 min.
- Meanwhile, bring a pot of water to a boil and season with salt.
- Cook the penne al dente according to the instructions on the package.
- Drain the pasta and add to the bowl of seasoned tomatoes and mozzarella.
- Mix well so the pasta melts the cheese slightly
- Add the chopped olives and season with salt and pepper