Pasta Alla Crudaiola
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 400 g tomato (s) (cocktail tomatoes)
- 1 bunch basil
- 1 spring onion (s)
- 1 packet mozzarella (buffalo mozzarella)
- 100 g cheese (pecorino or parmesan), freshly rated
- 2 cloves garlic)
- olive oil
- salt and pepper
- pine nuts
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet.
- In the meantime, wash the tomatoes and dice them together with the mozzarella. Pluck the basil into small pieces. Peel the onion and garlic, chop finely and mix in. Pour olive oil over the whole thing. Then salt and pepper. Then mix and let it steep.
- As soon as the pasta is al dente, drain and drain briefly - it shouldn`t be too wet!
- Add to the salad while it is still hot. Sprinkle with the grated pecorino cheese and mix well. Season if necessary and sprinkle pine nuts on top to taste.
- The whole thing is eaten lukewarm or cold.
- Tip: I like to add capers and black olives. You can also add Parma ham instead of the mozzarella.
- In Italy, this is a popular summer meal.
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