Pasta alla crudaiola
Pasta alla crudaiola is the most classic of all cold summer pastas, simple and quick to prepare, very tasty and can be prepared in no time. Even if your loved one doesn't particularly like cold pasta, she will really like this one and then it's very convenient for me because I prepare it in the morning and I can stay out all day and arrive in the evening at the last moment and everything is already ready. The typical cold pasta for the beach, but since the beach doesn't exist in Montreal and we work more in the summer than in other seasons and we never go to the beach, we could also call it pasta to take to the office when you're tired of eating sandwiches... oh well I know that pasta alla crudaiola is faster right? However, if you want, you can take it to the beach… shall we start preparing it?And now…Well, fasten your apron …!
INGREDIENTS
1 Pound Orecchiette Pasta1 Pound (About 2 Cups) Chopped Ripe Tomatoes2 Garlic Clove, MincedPepper To Taste4 Tablespoons Chopped Fresh Basil Leaves1/2 Cup Pine Nuts, Crushed4 Ounces Ricotta Cheese
INSTRUCTIONS
A couple of hours before dinner, in a small bowl, mix together the tomatoes, garlic, pepper, basil, pine nuts, half the grated Ricotta, and about 1/3 cup of extra virgin olive oil. Stir well, cover and let the flavors meld until ready to serve. Bring a large pot of lightly salted water to a boil, then cook the orecchiette “al dente” according to the package instructions. Drain, return the pasta to the pot, then add the sauce. Toss to mix well. Serve, offering additional Ricotta at the table.
Pasta alla crudaiola is the most classic of all cold summer pastas, simple and quick to prepare, very tasty and can be prepared in no time. Even if your loved one doesn't particularly like cold pasta, she will really like this one and then it's very convenient for me because I prepare it in the morning and I can stay out all day and arrive in the evening at the last moment and everything is already ready. The typical cold pasta for the beach, but since the beach doesn't exist in Montreal and we work more in the summer than in other seasons and we never go to the beach, we could also call it pasta to take to the office when you're tired of eating sandwiches... oh well I know that pasta alla crudaiola is faster right? However, if you want, you can take it to the beach… shall we start preparing it?
And now…
Well, fasten your apron …!
INGREDIENTS
1 Pound Orecchiette Pasta
1 Pound (About 2 Cups) Chopped Ripe Tomatoes
2 Garlic Clove, Minced
Pepper To Taste
4 Tablespoons Chopped Fresh Basil Leaves
1/2 Cup Pine Nuts, Crushed
4 Ounces Ricotta Cheese
INSTRUCTIONS
A couple of hours before dinner, in a small bowl, mix together the tomatoes, garlic, pepper, basil, pine nuts, half the grated Ricotta, and about 1/3 cup of extra virgin olive oil. Stir well, cover and let the flavors meld until ready to serve. Bring a large pot of lightly salted water to a boil, then cook the orecchiette “al dente” according to the package instructions. Drain, return the pasta to the pot, then add the sauce. Toss to mix well. Serve, offering additional Ricotta at the table.
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