Orecchiette alla crudaiola

Ingredients

• 250 gfresh orecchiette
• 1garlic clove
• 5cherry tomatoes
• 125 gmozzarella
• To tastebasil leaves
• 2 tablespoonsgrated cacioricotta, ricotta salata, or Parmesan or Grana-style cheese
• 2 tablespoonsextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Cook the orecchiette in salted water. Fresh orecchiette usually take about 6–7 minutes; dried pasta takes roughly twice as long. Prepare the sauce while it cooks.

2. 2

   Scent the bowl

   Halve the garlic clove and rub the cut sides over the inside of the bowl you will use to serve the pasta.

3. 3

   Prepare the toppings

   Cut the cherry tomatoes and mozzarella into small cubes, then tear the basil leaves by hand.

4. 4

   Grate the cheese

   Coarsely grate the cacioricotta using a large-hole grater.

5. 5

   Toss and serve

   In the serving bowl, mix the mozzarella, tomatoes, basil and cheese. Add the olive oil, salt and pepper. Drain the pasta and cool it under cold running water, either completely or just until slightly warm. Toss it with the crudaiola and serve straight away, or refrigerate it for a picnic the next day.

What is orecchiette alla crudaiola?

Crudaiola is a southern Italian style of pasta dressed with raw ingredients rather than a cooked sauce. The name refers to the fresh, uncooked topping, and orecchiette are the small ear-shaped pasta associated with Puglia.

Here, mozzarella makes the dressing soft and milky, while tomatoes, basil and grated cheese add freshness and savoury depth. The bowl is scented with garlic rather than filled with chopped garlic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 23g protein, 68g carbs, 21g fat.

Most of the carbohydrates come from the orecchiette, while olive oil and mozzarella contribute much of the fat. The mozzarella and grated cheese provide most of the protein. Pair a serving with a generous green salad or other vegetables to round out the plate.

Choose the right pasta

Fresh orecchiette: these are the quickest option and usually cook in about 6–7 minutes, as the recipe notes. Check them near the end so they are tender but still hold their shape.

Dried orecchiette: these take roughly twice as long as fresh pasta, though the packet instructions are the best guide. The recipe’s eight-minute total is most realistic when using fresh pasta and preparing the topping as it cooks.

Keep the topping fresh

Tomatoes and mozzarella: cut both into small cubes so they mix evenly with the pasta. If the mozzarella is very wet, let excess liquid drain before adding it to the bowl.

Basil: tear the leaves by hand just before mixing to keep their fragrance fresh. Coarsely grated cacioricotta gives the topping a more distinct savoury texture.

Use the garlic gently

Rubbing the halved clove around the serving bowl gives the dish a light garlic aroma without adding pieces that might dominate the raw ingredients. Use the cut side and cover the inside of the bowl evenly.

For a more pronounced garlic flavour, leave the clove in the bowl while you prepare the topping, then remove it before tossing in the pasta.

Choose the serving temperature

Cold pasta: rinse it under cold running water to stop the cooking and cool it for a picnic-style dish. Drain it thoroughly so extra water does not dilute the olive oil and cheese.

Slightly warm pasta: cool it only briefly if you prefer the mozzarella to soften a little. Either way, toss the pasta with the topping just before serving.

Make it a meal

The orecchiette provide the bulk of the meal, while mozzarella and grated cheese add richness and protein. Serve with a simple green salad or extra raw vegetables for a fresh side.

For a picnic, pack the pasta in a covered container and keep it chilled until serving. Bring it out shortly before eating and give it a gentle toss.

Recipe notes & tips

• Salt the pasta water before adding the orecchiette.
• Cut the tomatoes and mozzarella into similarly small pieces for an even mix.
• Drain the mozzarella if it releases a lot of liquid.
• Drain the pasta thoroughly after rinsing it with cold water.
• Taste the mixture before serving and adjust the salt and pepper.
• Toss the pasta with the topping shortly before serving.

Variations

• Use ricotta salata: grate it in place of the cacioricotta for a salty finish.
• Try Parmesan or Grana: use either as the suggested alternative to cacioricotta.
• Make it more peppery: add extra black pepper to the bowl before tossing.
• Keep it slightly warm: cool the drained pasta only briefly before mixing.
• Pack it for a picnic: refrigerate the finished pasta in a covered container and serve it the next day.

Common mistakes to avoid

• Overcooking the pasta: check fresh orecchiette after 6 minutes and stop when tender but still holding their shape.
• Adding wet mozzarella: drain excess liquid first so the dressing does not become watery.
• Rinsing without draining: let the pasta drain well after cooling so the sauce clings properly.
• Chopping the basil too early: tear it just before mixing to preserve its fresh aroma.
• Using too much garlic: rub the bowl with the cut clove rather than mixing the whole clove into the pasta.

How to store

Refrigerate leftovers in a covered container and eat them the next day, as suggested for a picnic. This dish is best served cold or slightly warm; if it has been chilled, toss it before serving.

Frequently asked questions