Apulian Pasta Alla Crudaiola Recipe
Pasta alla Crudaiola embodies the spirit of Apulian cuisine, which revolves around the use of few, high-quality ingredients and allowing them to shine.
Ingredients
- 500 g orecchiette
- 200 g fresh tomatoes
- 100 g mini mozzarella balls
- olive oil to taste
- salt & pepper to taste
- 50 g cacioricotta or ricotta salata
- 2 tbsp pesto
- a bunch of fresh basil leaves
Instructions
- Cook your orecchiette pasta al dente, then pass it under cold water to stop the cooking and set aisde.
- In a big bowl, add the tomatoes chopped in half, the mini mozzarella balls, salt & pepper, grated cacioricotta and basil leaves, a bit of olive oil and set aside.
- Add the orecchiette pasta and mix well.
- Now add the pesto and mix, then sprinkle with some extra cheese and basil and serve.
Notes
- This pasta alla crudaiola can be served warm or cold, and it can be stored in the fridge for up to three days.