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On holiday: the pasta alla crudaiola

Pasta alla crudaiola

Hmmmm, pasta alla crudaiola!
It is already an ideal dish on summer days but certainly, on vacation, it is doubly so. As the name implies, the condiment is made from raw ingredients: just a pot is enough to throw the dough.

And the ingredients are really reduced to a minimum: some beautiful tomatoes sauce burned a moment in the water for the pasta to peel quickly, finely chopped garlic (or squeezed - but I left home the juicer ...), basil and ricotta hard (in homage to Greece, here I used feta: it seems it was created for this preparation!)


Other, besides the good olive oil EVO (and here there is excellent) is not needed.

Mix the oil in the bowl, the garlic, the tomatoes into small pieces, the basil leaves made into small pieces with your hands, the feta crumbled coarsely and then you throw the pasta!

Lunch is served!

ADVICE:

It is worth always to prepare a good quantity: the one that advances, cold, is an excellent cold dish to take to the beach, perhaps enriched with pitted olives!

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