spaghetti alla crudaiola

spaghetti alla crudaiola
  • 10

    min prep time
  • 20

    min cook time
  • 4-5

    serves

ingredients

  • 454g of Stefano spaghetti pasta
  • 1/3 cup olive oil
  • 15-20 cherry tomatoes, half cut in half and half left whole
  • 3-5 basil leaves, finely sliced
  • 1 garlic clove, finely minced
  • Ricotta salata cheese, to garnish
  • Salt and freshly ground black pepper, to taste

preparation

  1. Cook pasta in boiling salted water, according to instruction on package.
  2. In a frying pan, heat olive oil and lightly sear cherry tomatoes, 2-3 minutes, until skins burst, over medium heat.
  3. Remove from heat, add pasta and the remaining ingredients to the pan, except for the ricotta salata. Salt and pepper to taste. Combine well.
  4. To serve: on a large dish, serve the spaghetti topped with freshly grated ricotta salata.
  5. Tip: You can substitute the ricotta salata with grated parmesan.

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