Pasta Crudaiola With Ricotta

  • Author: Italian Food Forever
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 servings


I was a little skeptical about this dish, but if you follow the directions you dish will come up delicious!  Enjoy!


1 lb. dried short pasta 1 lb. ripe Plum tomatoes 2 cloves garlic, peeled & finely minced salt & pepper 3 Tbsp. Extra-virgin olive oil 4 Tbsp. finely chopped fresh basil 1 (8 oz.) container Full Fat Ricotta Cheese For Garnish: fresh basil leaves toasted pine nuts To Serve: Grated Parmesan or Pecorino Cheese  


Begin preparation one hour or more before dinner. Wash the tomatoes and cut them in half. Using a sharp knife, cut out the core end and run your fingers along the inside to remove most of the seeds.  Cut the tomatoes into a coarse dice (about 1/2-inch pieces) and place in a bowl. Continue to cut all the tomatoes in the same manner. Add the garlic, basil, and olive oil to the bowl and stir. Season with salt and pepper and cover until needed.  Place a large pot of salted water on to boil, then cook the pasta until it is al dente, and then drain. Return the pasta to the pot, and add the tomato mixture, and mix well. Add the ricotta cheese to the pot and toss well until the pasta is coated in the cheese. Spoon into individual bowls and top with a sprinkling of grated cheese. Garnish each bowl with fresh basil leaves and toasted pine nuts.

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