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Italian dish with parmesan

Fresh Tomato Basil Pasta (Pasta alla Crudaiola)

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 good olive oil is all you need for the perfect summer dish!
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Course: Pasta
Cuisine: Italian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 380kcal
Author: Alice | Skinny Spatula

Ingredients 

  • 10 oz (300 g) orecchiette
  • 1 pound (450 g) cherry tomatoes, quartered (if you have time, leave to sit for 30 minutes after cutting)
  • 2 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 1 handful fresh basil leaves, roughly torn
  • ⅓ cup (30 g) Parmesan cheese, freshly grated
  • Salt and freshly ground black pepper to taste

Instructions

  • 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.
    10 oz orecchiette
  • 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.
    1 pound cherry tomatoes
    2 garlic cloves
    2 tablespoons olive oil
    1 handful fresh basil leaves
  • 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.
    ⅓ cup Parmesan cheese
    Salt and freshly ground black pepper to taste

Video

Notes

  • Ripe tomatoes matter more than anything else here, since there's nothing else in the dish to hide behind.
  • If you have time, cut the tomatoes and leave to rest for 30 minutes to 2 hours so they release their juices better.
  • Ricotta salata is the traditional cheese in Puglia and can be used in place of the Parmesan in the same quantity if you can find it. Crumbled feta also works well.

Nutrition

Calories: 380kcal | Carbohydrates: 58g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 419mg | Fiber: 3g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 26mg | Calcium: 129mg | Iron: 2mg

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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