Pasta alla Crudaiola with Grana Padano
Affetto italiano
4
15 minutes
10 minutes
Italian
Lunch
Pasta alla crudaiola is one of the clearest July recipe choices because it is built around ripe summer tomatoes, basil and a fresh uncooked dressing. Italian sources also distinguish it from pasta salad: the hot pasta is tossed directly with the cold sauce, which is exactly what makes it so suited to high summer.
Ingredients
320g pasta
250g ripe cherry tomatoes
80g Grana Padano, grated or shaved
3 tbsp Extra Virgin Olive Oil 1lt
fresh basil
1 small garlic clove
salt and black pepper
Directions
Cut the tomatoes into small pieces and place them in a bowl.
Add the olive oil, basil, a little finely chopped garlic, salt and black pepper.
Leave the sauce to sit for 15 minutes so the flavours develop.
Cook the pasta in salted boiling water until al dente.
Drain it and add it straight to the bowl while still hot.
Toss well so the pasta lightly softens the tomato mixture.
Add the Grana Padano and mix again.
Serve immediately, with extra basil if you like.
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