Fresh, vibrant and incredibly simple, pasta alla crudaiola is a classic Italian dish that celebrates the flavour of raw, seasonal ingredients. Traditionally made by tossing hot pasta with fresh tomatoes, basil and olive oil, this version combines fusilli, cherry tomatoes, olives and little bocconcini for a light yet satisfying meal. It’s the perfect recipe for warm days when you want something quick, fresh and full of summer flavour.
Ingredients 8
250 g fusilli
200 g cherry tomatoes, cut in half or quarters
60 g olives, black or green, pitted
150 g bocconcini, torn into bite-sized pieces
1 handful basil leaves, small, fresh, torn
3 tbsp extra virgin olive oil
salt, to taste
cracked black pepper, freshly
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Bring a large pot of salted water to the boil and cook the according to the packet instructions until al dente.
While the pasta cooks, combine the , , and in a large bowl.
Drizzle with and season with salt and freshly cracked black pepper. Toss gently to combine.
Drain the and add it directly to the bowl while still warm.
Toss everything together so the heat of the slightly softens the and .
Taste and adjust seasoning if needed.
Serve immediately with an extra drizzle of .
The Coastal Italian's tips
Pasta crudaiola is best made with ripe, sweet tomatoes. The fresher the ingredients, the better the final dish.
