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busiate alla crudaiola con prosciutto crudo e olive

busiate alla crudaiola with prosciutto crudo, mozzarella, green olives and spring onions

Here’s a very simple, more indulgent variation of the basic 'crudaiola' recipe - using roughly chopped baby plum tomatoes, olives, spring onions, garlic and prosciutto crudo, all with quantities added to taste.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • chop the fresh toppings

  • tear the prosciutto

  • warm the garlic

  • boil and cook pasta

  • combine toppings and pasta

busiate alla crudaiola with prosciutto crudo, mozzarella, green olives and spring onions

INGREDIENTS

FOR FOUR PEOPLE

  • 275g baby plum / cherry tomatoes

  • 2 standard mozarella balls

  • handful of fresh basil leaves

  • handful of green olives

  • 2-3 slices prosciutto crudo per person

  • 1-2 spring onions raw chilli

  • EVO


PASTA

400g dry fusilloni

/ farfalle / casarecce / fileja


MANTECATURA (?)

none to very little

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METHOD

Chop all the toppings well in advance and then crush the garlic. Put the pasta water on to boil and cook the pasta on a very low boil. Simultaneously, begin to fry the garlic gently in EVO for less than a minute and then take the pan off the heat. Don't burn it or let it colour at all.

Wait until the pasta is a few minutes from being cooked. Add the tomatoes, torn basil and spring onions, grated cheese. More pasta water or oil if needed. Add the cooked pasta to this, maybe a little cooking water, then the olives, the prosciutto and and then finally the mozzarella - toss and mix and plate quickly so that the mozzarella doesn’t melt into a single ball! Serve with lots of pecorino, black and cayenne pepper, or slivers of freshly sliced raw chilli.

NUTRITION per serving

  • KCAL: 594

  • Fat (g): 20.5

  • Sat Fat (g): 10.2

  • Carb (g): 76.9

  • Sug (g): 6.1

  • Fibre(g): 4.1

  • Prot (g): 29.9

  • Salt (g): 1.82

Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.

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