Pasta alla crudaiola Recipe

Pasta alla crudaiola

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  • For 4 People
  • 500 gr Conchiglie pasta 
  • 8 ripe tomato better if Sanmarzano or Camone
  • Lots of Basil
  • 3 Garlic clove
  • Olive oil extravergine
  • Black Pepper
  • Parmiggiano Reggiano Cheese

How to make Pasta alla crudaiola

This is my Summer Favorite. You must have some really good and ripe tomato to do this recipe and the best ones I think are the Camone variety: they come from Sardegna and are really juicy and sweet. But you can also use Sanmarzano or as they call them in the USA Roma. As pasta you must use the Conchiglie. Since they are really good to contain the sauce. While you wait for your pasta to cook aldente. Cut the tomato and squeeze them with your hands so you have a nice sauce. Add the basil that has been made in small pieces with just your hands. Add the garlic squeezed.The olive oil (not to much). Salt and pepper.Once the pasta is cooked add it to the row sauce and mix. If it is a really hot day you can cool of the pasta with some cold water. Add the parmiggiano reggiano cheese and Buon Appetito!
Question from the Chef

“Do you like cold pasta?”

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