Pasta al Pomodoro Crudo
Raw tomato pasta
A bright, fresh Italian pasta dish made with sweet datterini tomatoes, fragrant basil, and creamy stracciatella cheese. Ready in just 15 minutes with no cooking required for the sauce.
Equipment
Ingredients
Ingredients
datterini tomatoes (fresh, ripe)
500 g
extra virgin olive oil (raw, extra virgin)
100 ml
salt
5 g
sugar
5 g
basil leaves (fresh)
40 leaves
parmesan cheese (grated)
100 g
stracciatella cheese
200 g
Instructions
Prepare tomatoes
Wash and halve the datterini tomatoes.
Season tomatoes
Season tomatoes with salt, sugar, half of the olive oil and half of the basil leaves torn by hand.
Cook pasta
Cook pasta in salted boiling water until al dente.
Combine pasta with tomatoes
Drain pasta and toss immediately with the seasoned tomatoes, remaining olive oil, torn basil and grated parmesan.
Plate and serve
Divide pasta between plates, top with stracciatella cheese, extra raw olive oil and fresh basil leaves.
Original recipe
Storage
Leftovers can be refrigerated for up to 1 day, but sauce may become watery
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.