Dish

Pasta alla crudaiola

Raw pasta sauce

Pasta alla crudaiola is a dish that is made with fresh tomatoes that are chopped and mixed with garlic and basil. The mixture is then served over pasta that has been cooked until it is al dente. This dish is perfect for a light and refreshing meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pasta alla crudaiola is a dish that originated in the southern regions of Italy where fresh tomatoes and basil are a common ingredient in many dishes. The dish is typically served during the summer months when tomatoes are in season.

Dietary considerations

This dish is suitable for vegetarians as it does not contain any meat. It is also suitable for those who are allergic to gluten as it can be made with gluten-free pasta.

Variations

There are many variations of this dish that use different types of pasta such as spaghetti or linguine. Some variations also use different types of herbs such as parsley or oregano.

Presentation and garnishing

This dish can be presented in a rustic style with a simple garnish of fresh basil or parsley. It can also be presented in a more elegant style with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Tips & Tricks

To make the tomato mixture for this dish, it is important to use good quality tomatoes that are ripe and juicy. It is also important to chop the tomatoes finely and to mix them well with the garlic and basil.

Side-dishes

This dish can be served with a side of garlic bread or a simple green salad. It can also be served with a side of roasted vegetables such as zucchini, eggplant, and bell peppers.