This fresh tomato basil pasta is called pasta alla crudaiola in Italian and is an almost no-cook recipe except for the pasta. Raw cherry tomatoes, torn basil and a splash of good olive oil is all you need for the perfect summer dish!

If you'd rather have the cooked version of the same idea, my cherry tomato pasta sauce bursts the tomatoes in a pan instead. Or try another summer favorite, my lemon basil pasta!

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I love when a recipe calls for seven ingredients and one of them is salt.

It's simple recipes like this that highlight the quality of the ingredients, though, so make this pasta all crudaiola with your best tomatoes.

You want them plump yet juicy, and there's no better season for making this than late summer.

Pasta alla crudaiola is a recipe that comes from Puglia, and it has been my savior many times when I simply couldn't be bothered to cook on a hot August day.

The term "Crudaiola" comes from crudo, which means "raw", and the sauce is exactly what it says on the tin: tomatoes, garlic, oil and basil with some grated cheese on top.

Why you'll love this fresh tomato basil pasta

Seven ingredients, and you don't have to cook any sauce.
You can prepare everything in the time it takes for the pasta to boil.
It's perfect served immediately or an hour later at room temperature.

What you'll need

Orecchiette - The traditional shape for this dish in Puglia, and those little cups catch the raw tomato beautifully. Any short pasta works, but I'd stick with something hollow or twisted to hold onto the juice.

Cherry tomatoes - The whole dish rests on these, so use the ripest and sweetest you can find. I quarter them rather than halve them because they release noticeably more juice that way.

Garlic - You can really feel the raw garlic in this recipe, so chop it very finely and resist the urge to add a third clove.

Olive oil - Use the good bottle. It isn't being cooked, so you'll taste it exactly as it is.

Fresh basil - Add as much as you like, but at least a generous handful.

Parmesan - Freshly grated from a block. The Puglian original uses ricotta salata, but Parmesan is far easier to get hold of and works beautifully. More on that below.

Pro tip

Always tear basil by hand to prevent the oxidation a knife blade produces, which leaves you with black edges and very little aroma.

fresh tomato basil pasta with orecchiette

How to make fresh tomato basil pasta

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Bring a large pot of water to the boil and salt it generously. Cook the orecchiette until al dente, tasting from a minute or two before the packet time suggests, as orecchiette is thicker than most short pasta. Reserve a cup of pasta water before draining.

Place the quartered cherry tomatoes in a large serving bowl with the finely chopped garlic, olive oil and basil. Stir well and leave to rest until the pasta cooks.

Adding the fresh tomatoes to a bowl to make pasta alla crudaiola

Stirring in the basil and garlic to make fresh tomato and basil pasta

Drain the pasta without rinsing it and tip it straight into the bowl of tomatoes while still hot. Toss well so the residual heat warms the sauce through.

Add the freshly grated Parmesan and toss again, loosening with a splash of reserved pasta water if needed. Season to taste and serve immediately, or at room temperature.

Substitutions and variations

Ricotta salata instead of Parmesan. This is how they actually do it in Puglia. It's ricotta that has been pressed, salted and aged until it's firm enough to grate, and it's a bit saltier than Parmesan. If you have access to a good Italian deli, buy it and use the same quantity. I've made this both ways more times than I can count, and I'd happily serve either. The same ricotta salata turns up in my gnocchi alla norma if you do end up with a block to use.
Or simply use feta. If you want something closer to ricotta salata than Parmesan is, crumbled feta will definitely work. Use a little less, because it's saltier.
Bigger tomatoes. Ripe vine or plum tomatoes work if that's what you've got. Chop them roughly the size of quartered cherries and let them sit a bit longer, since they release their juice more slowly.

Recipe tips and notes

Salt the pasta water properly. It should taste like the sea, and with a sauce this restrained, it's the only chance you get to season the pasta itself.
Don't rinse the pasta after draining. That starchy film on the outside is what helps the tomato juice cling instead of sliding to the bottom of the bowl.
If your tomatoes have been in the fridge, take them out an hour ahead. Cold tomatoes are noticeably less sweet and less fragrant, and here you'll taste the difference immediately.

What to serve with pasta alla crudaiola

A wedge of crispy rosemary focaccia for the juice at the bottom of the bowl
Grilled prawns or a simple piece of white fish
A cold glass of something crisp and white

Leftovers and storage

This pasta dish is best served immediately, so it's always a good idea to make only what you plan to eat.
If you do have leftovers, store in an airtight container in the fridge for up to 2 days.
I wouldn't reheat this one. If you want it warmer, leave it out for 20 minutes to come up to room temperature instead of microwaving it.

More summer recipes you'll love

If you've tried this fresh tomato basil pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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