How to Make ITALIAN PASTA CRUDAIOLA: One of the Best Summer Pasta Dish

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With this incessant heat, there is nothing better than a nice, fresh, colorful and tasty summer pasta dish. This is a very easy recipe, cold pasta alla crudaiola!

For the occasion I used farfalle, but as long as it is short pasta, any size you prefer is fine.

This is a simple and tasty first course that you can take, if necessary, even to the sea.

Once made, this delicious crudaiola will keep in the refrigerator for three days.

 

 

 

 

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

 

SERVINGS:4

INGREDIENTS:

• 9 oz of pasta (farfalle or penne)
• 10 oz of cherry tomatoes
• 10 oz of mozzarella cheese
• 10-15 basil leaves
• 2/3 cup of Parmigiano Reggiano cheese flakes
• 1 small garlic clove
• extra virgin olive oil to taste
• salt to taste
• oregano to taste

 

DIRECTIONS:

Soak the pasta in boiling salted water and cook according to the cooking time listed on the package.

Meanwhile, cut the cherry tomatoes in half.

Place the basil leaves, garlic clove, and plenty of extra virgin olive oil in a mortar and crush everything with the pestle.

Transfer the cherry tomatoes, mozzarellas, and basil oil to a large bowl.

Drain the pasta and add it to the sauce.

Add the parmesan flakes and mix.

Sprinkle with a pinch of oregano.

Transfer to plates and serve.