Penne alla crudaiola

Penne alla Crudaiola is a simple and tasty dish, typical of the Puglia region’s cuisine, especially during the summer when tomatoes are at their peak of flavor. Here is the recipe:

Ingredients

• 320 g of penne
• 500 g of ripe tomatoes
• 150 g of mozzarella (or stracciatella di burrata)
• Fresh basil to taste
• 2 cloves of garlic
• 60 ml of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Start by washing the tomatoes and cutting them into cubes. Place them in a large bowl.
2. Add diced mozzarella (or stracciatella) and basil torn by hand into the bowl to avoid damaging its aroma.
3. Peel the garlic cloves and crush them slightly, then add them to the bowl with the tomatoes and basil (they will be removed later, so can be left whole).
4. Season the raw sauce with extra virgin olive oil, salt, and, if you like, a pinch of pepper.
5. Mix everything well and let it rest at room temperature for at least 30 minutes so that the flavors can blend.
6. Meanwhile, bring a pot of salted water to a boil and cook the penne until al dente.
7. Drain the pasta and cool it under a stream of cold water to stop the cooking and keep it cool like the dressing.
8. Add the penne to the bowl with the dressing, remove the garlic cloves, and mix well.
9. Let it rest for a few minutes and then serve, optionally with an additional sprinkle of fresh basil and a drizzle of raw oil.

Fun Fact

The term “crudaiola” refers to the fact that the sauce is not cooked in order to maintain the fresh and authentic flavor of fresh tomatoes, which is a fundamental element of this summer dish.

If you wish to pair a wine, I would recommend a light and fresh rosé, perhaps from Puglia itself, which will complement the lightness and freshness of the dish.