Pasta Salad Crudaiola Barese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
444 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Salad Crudaiola Barese
Description
This Pasta Salad Crudaiola Barese is built around al dente sedani rigati or similar pasta mixed with a tomato-based preparation resting in the fridge. The tomato mixture includes chopped cherry tomatoes, garlic, fresh basil, olive oil, salt, and a topping of grated ricotta left unmixed to maintain textural contrast. The chilling step allows the flavors to develop and the basil to soften.
Once the pasta is cooked and drained, it is combined with the tomato mixture, fresh chopped basil, more ricotta, olive oil, and seasoning. The salad presents a balance of fresh acidity from the tomatoes, herbaceous notes from basil, and creaminess from ricotta.
This salad can be served immediately for a slightly warm option or chilled for a cooler presentation. The recipe is flexible with pasta choice; other short tubular types such as penne work well.
Ingredients
- 350 g sedani rigati 12oz) I used sedani rigati from Valle del Grano, or Orecchiette
- 12-15 cherry tomato
- 6-8 basil leaves
- 250 g ricotta 9oz) hard ricotta from Southern Italy or ricotta salata, or cacioricotta
- 1 garlic peeled, clove
- extra virgin olive oil as required
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
2 hours before cooking
- Wash the cherry tomatoes and cut them into small pieces.
- Peel the clove of garlic and chop it well. (some people omit the garlic and others keep it whole and remove it before serving the pasta)
- Put the tomatoes, garlic and some of the basil in a bowl, add a pinch of salt and a good amount of olive oil.
- Add a good amount of grated ricotta on top but don’t mix it with the tomatoes.
- Seal the bowl with cling film and leave it in the fridge for about 2 hours.
Finish the dish
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente in boiling salted water according to the instructions on the packet.
- Remove the tomato mixture from the fridge and take out the basil leaves which will have become soft and replace them with chopped fresh ones.
- Drain the pasta well, let it cool for a minute and add it to the tomato mixture.
- Add more grated ricotta, a dash of olive oil, ground pepper if required, mix well and serve.
Notes
- Serving the dish immediately results in a slightly warm pasta salad; chilling it gives a cooler dish.
- Other short tubular pastas like penne can be substituted for sedani rigati if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 64mg | 3% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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