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Cavatella alla Crudiola

Serves 4 to 6 Servings
Serves 4 to 6 Servings


  • 1 pint pear or cherry tomatoes, halved lengthwise
  • 1/2 cup gaeta olives, pitted and roughly chopped
  • 3 cup large garlic cloves, peeled and lightly crushed
  • 30 cup small baby green and purple basil leaves plus a few sprigs for garnish
  • 1/4 cup extra virgin olive oil
  • 1 pound cavatelli
  • 5 ounce ricotta salata, shredded on the large holes of a box grater
  • Preparation

    Baking Directions:

    If this pasta were any easier, friends might come away thinking you're a culinary lightweight.

    Admittedly, a grade-schooler could make this no-cook sauce, but your genius lies in bringing the pasta and sauce together.

    The secret is to add half of the cheese to the hot pasta just before you toss it with the sauce.

    This helps unite the two beautifully.

    Using the freshest ingredients, including top-quality olive oil and salt, is key here.

    Gaeta olives are a personal favorite, but capers are also nice.

    Combine the tomatoes, olives, garlic, basil and olive oil in a large serving bowl.

    Season with salt and pepper.

    Toss to coat the tomatoes and set aside at room temperature.

    Bring a large pot of generously salted water to a boil.

    Cook the pasta according to package directions until al dente.

    Remove the garlic cloves from the tomato mixture, and using a spider or slotted spoon, transfer the pasta to a serving bowl, allowing the pasta water drippings to fall in.

    Add half of the cheese and ¼ cup of the pasta water and toss.

    Season to taste with salt and pepper.

    Sprinkle the remaining cheese on top and garnish with basil.

    Serve warm or at room temperature.

    Recipe Tags