Spaghetti alla Crudiola
Spaghetti alla Crudaiola is an Authentic Italian Fresh, Raw Tomato Pasta with Basil, Garlic and Chilli sauce for the whole family to enjoy.
Servings: 4 people
Calories:
Equipment
Ingredients
- 400 g Spaghetti pasta
- 350 g Baby plum tomatoes
- 50 ml Extra virgin olive oil
- 10 ml Basil leaves
- 15 g Red chilli don’t forget to remove the seeds
- 8 g Garlic 2 cloves
- Salt and Pepper to taste
Instructions
- Cut the tomatoes in a half and place in a bowl
- Add finely sliced garlic, chopped chilli, extra virgin olive oil, basil leaves and season
- Leave to infuse for at least half an hour.
- Cook the spaghetti in salted water
- While the pasta is cooking, warm up a large frying pan till smoking point
- Carefully place the tomato mix in the pan and cook for a few seconds
- 2 minutes before the pasta is ready (check the pack for suggested cooking time) drain the pasta keeping some of the water to add to sauce
- Cook in the pan for a further minute steering or tossing and adding some of the pasta cooking water if the sauce looks to dry. Don’t worry, even if the pasta is a little under cooked when you pull it out of the boiling water. Finishing cooking pasta in the pasta sauce adds all the flavour!
- The pasta should be al dente (still firm when bitten) and the water should emulsify with the oil and tomato juices.
Notes
HINT AND TIPS:
The baby plum tomatoes can be substitute with large plum tomatoes cut in segments.The sauce can be prepared 24 hours in advance, in this case cover and refrigerate, bring to room temperature before cooking. As we all know the vegetables taste much better at room temperature and the cold just compresses all the flavour.
For your little fussy eaters add some Parmesan cheese to Spaghetti Crudaiola to really get their appetite going.