Pasta alla Crudaiola with mozzarella (pasta with raw tomato sauce)

Try this Italian summer classic. Pasta alla Crudaiola is the perfect dish for tomato season and surprisingly refreshing. Find the Kitchen Stories recipe here!

📝 Ingredients

• 1.3 lbs cherry tomatoes
• 4 tbsp capers
• 4 tbsp olives
• 4 tbsp olive oil
• 2 cloves garlic
• 0.7 oz basil
• 1.1 lbs spaghetti
• 2 buffalo mozzarella cheese
• salt
• pepper

👨‍🍳 Instructions

1. 1Cut the tomatoes into small cubes. Cut the olives into similarly sized pieces. Roughly chop the capers and finely chop or grate the garlic. Add everything to a large bowl and drizzle with olive oil. Season with salt and pepper (be careful with the salt at first, as the olives and capers already bring plenty of seasoning). Add half of the basil and mix well. Let the sauce sit while the pasta cooks.
2. 2Cook the spaghetti in salted water according to package instructions until al dente. Drain and immediately add to the prepared tomato sauce. Toss well until the pasta is evenly coated, adding more olive oil if needed. Top with the remaining basil and, if desired, mozzarella. Serve immediately.