Spaghetti with crudaiola and buffalo mozzarella


  • Small, aromatic tomatoes
  • Fresh basil
  • salt and pepper
  • olive oil
  • 1-2 cloves of garlic
  • spaghetti
  • Buffalo mozzarella


    Cut the tomatoes into very small pieces

    • Chop the basil finely.
    • Put both in a bowl.
    • Add salt, pepper and plenty of olive oil.
    • Halve the garlic cloves and place them in the bowl.
    • Mix everything well and let it sit, covered, in the fridge for a few hours. This makes the flavors more intense.
    • Cook the spaghetti according to the package instructions.
    • Take the crudaiola out of the fridge, remove the garlic cloves and add them over the hot spaghetti.
    • Tear the buffalo mozzarella and spread it over the pasta.
    • Add a little more olive oil on top if desired.

    This simple yet flavorful recipe is a perfect example of Italian cuisine. With such puristic dishes, it is particularly important to use high-quality ingredients, as every taste must be showcased.

    The idea of ​​letting the "crudaiola" steep for a few hours allows the flavors of tomatoes, basil and garlic to mingle perfectly. The olive oil acts as a catalyst that intensifies the aromas.

    Here are some tips to make the recipe taste even better:

    • Look for really ripe and tasty tomatoes.
    • Use a good, cold-pressed extra virgin olive oil.
    • Try coarse sea salt or fleur de sel.
    • A lightly pressed garlic releases more aroma.
    • A splash of lemon juice or some lemon zest gives the dish a fresh note.
    • Freshly grated Parmesan can provide an additional layer of cheese if you wish.

    Bon appetit!