Crudaiola is basically a raw sauce for pasta. It is usually based on fresh tomatoes seasoned with a few basil leaves or other aromatic herbs and possibly other uncooked ingredients. It is typical of the Puglia region. We have enriched it with green olives and a few slivers of Parmigiano cheese.
Check out one more spaghetti dish of Apulian origin: spaghetti-with-anchovy-and-breadcrumbs/
Serves 4, Preparation 5 minutes, Cooking 10 minutes
- 400 g of Spaghetti
- 500 g fresh tomatoes, Roma, Cherry or Piccadilly
- 4/5 sprigs of fresh thyme or fresh basil
- 1 peeled garlic clove
- Salt and pepper to taste
- Chopped pitted green olives in brine, to taste
- Parmigiano cheese, to taste
- EVOO – Extra Virgin Olive Oil, 3 or even 4 tablespoons
Wash and chop the tomatoes, place them in a large bowl and season with 3 tablespoons of EVOO, thyme or basil, garlic clove, the chopped olives, salt and pepper and mix. Leave to season.
Cook Spaghetti in plenty of boiling salted water, drain preferably al dente, add to the the sauce, stir, discard the garlic, grate some Parmigiano flakes on top and serve.