lunedì 7 luglio 2014

Pasta alla crudaiola


Ingredients: pasta, oil, capers, basil, oregano, a clove of garlic, salt, tomatoes thinly sliced.

Crudaiola pasta is a very fresh dish, ideal for summer period. 
I prefer to make it with “orecchiette”, that is a a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy.  Its name comes from its shape, which resembles a small ear.
I must admit that “orecchiette” are very expensive here in London, but sometimes I let myself by tempted by them.
You will find this receipt very easy, fresh and fast to be prepared. Ingredients’ quantity is approximate: you can choose, it depends on your tastes, if to increase or reduce the desired spices’ quantity.
So let’s start to place a pot covered with water on the burner until it starts boiling. Put the “orecchiette” in the pot (cooking time is usually written on the package). When pasta is cooked, drain it and let it chill a bit.
For the condiment you can use simple and easy to find ingredients: oil, capers, basil, oregano, a clove of garlic, salt, tomatoes thinly sliced. Combine all the ingredients together and let it marinate for half an hour.
Put pasta with the condiment and mix up all well together. You will obtain a very colorful and tasty dish!