Crudaiolo is an uncooked pasta sauce from Puglia region of Italy that makes the best use of summer ripe tomatoes. It is important to use either the green onion or garlic, but do not use both. Serve the pasta hot and the sauce at room temperature to maintain the fresh, vibrant quality of the dish.
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extra virgin olive oil
large ripe tomatoes
green onions, chopped halfway to the green or 2 cloves garlic minced
fresh basil leaves, torn
black olives, chopped
green olives, chopped
red pepper flakes
penne pasta, cooked al dente
In This Recipe
Mix the first 8 ingredients together and leave to sit in salad bowl for a couple hours or until the oil takes the flavor of the other ingredients. Serve with the sauce at room temperature and toss with hot pasta. Remember, green onion or garlic - NOT BOTH.