Pasta Alla Crudaiola - No-Cook Tomato Pasta

Summer is finally here! Let's make Pasta Alla Crudaiola, a super simple, no-cook tomato pasta. This is the perfect way to celebrate tomatoes when they are in season and at their best. Using just a few fresh ingredients you can create an easy pasta dish that’s packed full of flavour, summery and always a winner. I love preparing mine a few hours ahead so that the flavours combine together beautifully. Leave out the cheese for a great vegan recipe.

Serves 2

Ingredients

• 3 tbsp of extra virgin olive oil
• 3 small garlic cloves, crushed and skin off 
• 2 small dried chillies
• 2 large Bull’s Heart tomatoes
• 150g yellow datterini tomatoes
• 10g fresh basil
• ½ tsp oregano
• Fine sea salt
• 200g of pennette pasta
• Grana Padano cheese (optional)

Method

1. Start by making the chilli and garlic oil. Place a saucepan over a very low heat and add the extra virgin olive oil to a pan. Add in the garlic cloves and dry chillies and simmer gently so that the garlic and chilli doesn't burn and the oil absorbs all their flavours. Cook for about 5-7 minutes then discard the chilli and garlic.  
2. Prepare your tomatoes by dicing them into small cubes and add them to a large bowl. Season them with salt, oregano and some torn fresh basil. Drizzle over the chilli and garlic oil and give it a good mix all together. Leave the tomatoes to one side to marinate while you cook your pasta.
3. Bring a large pot of salted water to a boil, drop in the pasta and cook until al dente. Once cooked, drain the pasta and add it to the tomato mix. Give it a good stir until well combined. 
4. The pasta is great as it is but I also like mine with a sprinkle of cheese so if you wish you can add grated Grana Padano cheese and stir well together once more. 
   
5. Serve right away or enjoy the next day straight from the fridge! 

Watch the recipe video

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