Penne alla crudaiola
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 472
- Carbohydrates g 65.4
- of which sugars g 6.2
- Protein g 13.8
- Fats g 17.3
- of which saturated fat g 2.55
- Fiber g 5.2
- Sodium mg 210
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Bright colors and pure, simple flavors make Penne alla crudaiola shine on the family table.usually it stands out among easy pasta recipes for its refreshing texture and light, satisfying taste that feels just right on hot summer evenings.There’s a real comfort in serving an Italian summer pasta that skips the heat while highlighting fresh tomatoes and basil—always vibrant, always full of that classic aroma.Kids gravitate toward the mild flavors and fun penne shape, while adults tend to look for something just a little more elegant. Great for picnics, casual dinners, or relaxed weekends, this dish offers a soft yet chewy bite from the pasta, mixing with the aromatic basil and sweet tomato for a result everyone calls DELICIOUS.When your family needs a light meal that feels festive without any fuss, this pasta knows how to deliver.Busy weeknights, lazy Sundays, and impromptu gatherings—Penne alla crudaiola feels right at home in every situation.
Families often love how Penne alla crudaiola brings quick and healthy pasta recipes into their routine with hardly any stress.Thanks to its simple ingredients, no-cook pasta sauces like this become real heroes on days you want less work but still crave full Italian flavor.Home cooks appreciate this dish’s flexibility since it works just as well for packed lunches or easy dinners… pretty much anytime.Cold, room temperature, or even a bit warm (if that’s what you like), this raw tomato pasta is SO adaptable that you can throw in mozzarella, parmesan, olives, or even keep it vegan for different family tastes.Add a sprinkle of extra basil or a handful of nuts (pine nuts work great) for small twists your family will talk about.you’ll notice it looks as nice as it tastes—a true crowd-pleaser.Casual, healthy, reliable, and packed with those classic Italian flavors, Penne alla crudaiola puts easy pasta recipes on every kitchen’s go-to list for good reason.
- INGREDIENTS
- Penne Rigate pasta 3 ¼ cups (320 g)
- Black olives 0.37 cup (50 g) - pitted
- Zucchini 5.3 oz (150 g) - baby
- Champignon mushrooms 1 ¾ cup (150 g)
- Cherry tomatoes 2 cups (300 g)
- Pine nuts 1.5 oz (40 g)
- Garlic 1 clove
- Basil 40 leaves
- Extra virgin olive oil 3 ½ tbsp (50 ml)
- Fine salt to taste
- Black pepper to taste
How to prepare Penne alla crudaiola
To prepare Penne alla Crudaiola, wash and quarter the cherry tomatoes 1. Trim, wash, and slice the young zucchini into thin rounds 2; also slice the black olives into rounds. Clean the champignons by removing the soil at the base of the stems; peel the mushroom caps (without separating them from the stems), then slice them thinly lengthwise 3.
Place the cherry tomatoes, mushrooms 4, zucchini, and olives 5 in a bowl and set it aside. Toast the pine nuts in a pan over low heat 6,
turning them until they are golden brown 7. Now season the vegetables with minced garlic, basil leaves torn with your fingers 8, oil 9, salt, pepper, and toasted pine nuts. Mix the ingredients well and let the vegetables absorb all the aromas.
Meanwhile, cook the penne rigate until al dente 10, drain them, and add them to the bowl with the previously prepared dressing 11; mix the ingredients well with a spoon and serve the Penne alla Crudaiola immediately, bringing grated cheese 12 like Parmesan, Grana, or Pecorino, or smoked aged ricotta to the table; let the guests help themselves as they please.