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Pasta alla Crudaiola captures the essence of Italian summer in every forkful—fresh, vibrant, and irresistibly simple. This dish comes together without a simmering sauce or complicated prep, instead relying on the pure flavors of ripe tomatoes, fragrant basil, and velvety olive oil. It’s a celebration of raw ingredients that harmonize beautifully with warm, perfectly cooked pasta. When combined with the creamy, savory contrast of ricotta salata, this effortless creation becomes a standout centerpiece on any summer table.

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Ingredients Breakdown

Ripe tomatoes are the soul of this dish. Whether using sweet cherry tomatoes or firm, well-ripened larger varieties, their juiciness creates a luscious base that requires no cooking. The fresh acidity balances the richness of the cheese and olive oil, providing a naturally vibrant dressing for the pasta.

Ricotta salata brings a salty, creamy depth that binds the dish together. Its firm texture makes it ideal for shredding and tossing through the pasta without melting away. If ricotta salata isn’t available, Pecorino Romano adds a sharper note, while feta introduces a crumbly, tangy profile that still complements the fresh ingredients.

Fresh basil leaves infuse the entire dish with a delicate herbaceous fragrance. When paired with quality extra virgin olive oil, the flavors blossom into a true Italian flavor profile—one that’s light yet deeply satisfying. The olive oil also adds a silky finish that coats the pasta and ties the textures together.

Choosing the right short pasta is key. Varieties like fusilli, penne, or farfalle work beautifully, allowing the sauce to cling to every curve and crevice. Their compact shape also helps balance the juicy tomatoes and shredded cheese in each bite.

Step-by-Step Preparation Guide

The first step in creating Pasta alla Crudaiola is to allow the tomatoes to marinate. Sliced and combined with whole garlic cloves, chopped basil, olive oil, and a pinch of salt, they rest in the refrigerator for one to four hours. This quiet marination unlocks their full flavor potential, letting the garlic subtly perfume the mix without overpowering it.

While the tomatoes soak, it’s time to prepare the pasta. Bring a large pot of water to a rolling boil and season it modestly—remember, the cheese will bring its own saltiness. Cook the pasta until al dente, maintaining a firm bite that will hold its own against the tender tomato mixture.

Once the pasta is drained (never rinsed), it’s time to unite the elements. Remove the marinated tomatoes from the refrigerator and discard the garlic cloves. The warm pasta is added directly to the bowl, encouraging the tomatoes and olive oil to come to life and coat the pasta beautifully. A generous handful of shredded ricotta salata is added next, bringing a savory edge that balances the freshness of the tomatoes.

For best results, serve immediately while the pasta’s warmth gently tempers the chilled ingredients. If you prefer, let the pasta rest briefly so the flavors meld even further, enhancing each component’s depth.

Recipe Tips

Choosing the best tomatoes for optimal sweetness and acidity:
Use tomatoes that are firm yet ripe—cherry tomatoes often have the perfect natural sweetness. If using large tomatoes, remove seeds to prevent excess liquid.

Adjusting salt levels based on the cheese you use:
Taste the pasta before adding extra salt, especially when using Pecorino or feta, which are naturally saltier than ricotta salata.

How to infuse even more flavor into the dish:
Add a pinch of crushed red pepper for heat or a splash of balsamic vinegar for subtle sweetness.

Ideal resting time for the marinated tomato mixture:
While one hour is enough to enhance the flavor, letting it sit up to four hours deepens the infusion without compromising the tomatoes’ structure.

What to Serve With This Recipe

Pasta alla Crudaiola pairs beautifully with light, refreshing accompaniments. A chilled glass of Pinot Grigio or a crisp Sauvignon Blanc enhances the dish’s natural brightness. For a non-alcoholic option, try sparkling water with a splash of lemon or cucumber for a cooling contrast.

Complement the pasta with simple side dishes like grilled zucchini, arugula salad with shaved parmesan, or a rustic slice of crusty ciabatta. For a fuller meal, consider serving it alongside marinated artichokes, roasted red peppers, or a small antipasto board.

Transform it into a more substantial offering by pairing it with a chilled soup starter like gazpacho or ending the meal with a scoop of lemon sorbet to echo the dish’s summery freshness.

Variations to Try

There are countless ways to customize this dish while keeping its spirit intact. Add sliced olives, briny capers, or chopped anchovies for a bold Mediterranean twist. Swap the ricotta salata for creamy burrata if you prefer a more indulgent texture, or try grated Parmesan for a sharper, nutty flavor.

To make it heartier, toss in grilled chicken strips, sautéed shrimp, or toasted pine nuts for added protein and crunch. Even a handful of cannellini beans can add creaminess and substance while keeping the dish vegetarian.

Frequently Asked Questions

Can this dish be made ahead of time?
Yes, the tomato mixture can be prepared up to a day in advance. Combine with pasta just before serving to maintain freshness.

What type of pasta works best for this recipe?
Short pasta like fusilli, penne, farfalle, or orecchiette works best to capture the tomatoes and cheese in every bite.

Can I use dried basil instead of fresh?
Fresh basil is highly recommended for its aromatic quality. Dried basil lacks the same brightness and can alter the flavor balance.

What is the best way to store leftovers and reheat them?
Store in an airtight container in the refrigerator for up to two days. Enjoy cold or let it come to room temperature—reheating is not necessary and may affect texture.

Pasta alla Crudaiola is a quintessential warm-weather dish—fresh, light, and bursting with natural flavor. It’s the kind of meal that feels effortless yet special, perfect for laid-back lunches, casual gatherings, or evenings when the kitchen heat is best kept to a minimum. Whether served as-is or dressed up with a few creative additions, it remains a timeless Italian favorite that brings the joy of summer to every plate.

Ingredients

3–4 cups cooked short pasta, al dente
11½–14 ounces cherry or grape tomatoes, halved*
3–4 tablespoons extra virgin olive oil (add more if needed)
2–2½ ounces ricotta salata, shredded**
5–6 fresh basil leaves, finely chopped
1–2 whole garlic cloves (do not chop)
1–2 pinches salt, divided

Instructions

Begin by preparing the tomato base. In a large mixing bowl, combine the halved cherry or grape tomatoes with whole garlic cloves, freshly chopped basil, extra virgin olive oil, and a pinch of salt. Stir gently to coat the tomatoes evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to blend beautifully—up to 4 hours for a more pronounced infusion.

As the marination time nears its end, bring a large pot of water to a rolling boil. Season the water with a modest amount of salt, keeping in mind that the cheese will add extra saltiness to the final dish. Cook your choice of short pasta until al dente, then drain thoroughly without rinsing.

Remove the tomato mixture from the refrigerator and discard the garlic cloves. Add the warm, freshly cooked pasta directly into the bowl. Sprinkle the shredded ricotta salata over the top, and gently toss everything together until well combined. The residual warmth from the pasta will help bring the chilled ingredients closer to room temperature, enhancing the dish’s flavor and texture.

Taste and adjust the seasoning with another pinch of salt if necessary. Before serving, finish with an extra sprinkle of shredded cheese and a few more basil ribbons for a fresh, aromatic touch. Serve immediately and enjoy.