Crudaiola Pasta

Ingredients per 4 persons

Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
olive oil
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves


Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.

Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.

Cook the pasta al dente, drain and mix it with the tomatoes.

Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.


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