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🍅Pasta alla crudaiola is THE summer pasta in Puglia, the region where I spent most of my younger years, and it happens to be my favourite pasta of all.
It’s easy to make and it requires just a few ingredients, mostly raw (“crudo” in Italian means raw). One of them, the most important one, is ricotta salata, salted ricotta. You can find it in good cheese shops (here in The Netherlands it’s not in supermarkets YET @albertheijn @jumbo @plussupermarkt 😉) and it really makes a big difference.
🍅It’s dry, hard ricotta, usually made with sheep’s milk, that can be grated and used for all sorts of dishes, mostly for pasta. And in spite of the fact that most Italians love their cheese finely grated for this dish the ricotta is usually quite flaky.
🍅Good, tasty tomatoes are also a must, as is an excellent extra virgin olive oil.
🍅Crudaiola is often eaten cold as a pasta salad. It serves 2 eaters (main) or 3-4 (starter). Not everyone adds garlic and pepper but I love them. Hope you’ll make it too.
🍅Buon appetito!
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