Pasta crudaiola

Fresh, vibrant and incredibly simple, pasta alla crudaiola is a classic Italian dish that celebrates the flavour of raw, seasonal ingredients. Traditionally made by tossing hot pasta with fresh tomatoes, basil and olive oil, this version combines fusilli, cherry tomatoes, olives and little bocconcini for a light yet satisfying meal. It’s the perfect recipe for warm days when you want something quick, fresh and full of summer flavour.

INGREDIENTS (serve 2-3 people)

250g fusilli

200g cherry tomatoes, cut in half or quarters

60g olives (black or green), pitted

150g bocconcini, torn into bite-sized pieces

1 small handful fresh basil leaves, torn

3 tablespoons extra virgin olive oil

Salt, to taste

Freshly cracked black pepper

METHOD

Bring a large pot of salted water to the boil and cook the fusilli according to the packet instructions until al dente.

While the pasta cooks, combine the cherry tomatoes, olives, bocconcini and basil in a large bowl.

Drizzle with extra virgin olive oil and season with salt and freshly cracked black pepper. Toss gently to combine.

Drain the pasta and add it directly to the bowl while still warm.

Toss everything together so the heat of the pasta slightly softens the tomatoes and bocconcini.

Taste and adjust seasoning if needed.

Serve immediately with an extra drizzle of olive oil.

Tip:

Pasta crudaiola is best made with ripe, sweet tomatoes. The fresher the ingredients, the better the final dish.

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