Cavatelli alla Crudiola


  • 1 pint pear or cherry tomatoes, halved lengthwise
  • ½ cup Gaeta olives, pitted and roughly chopped
  • 3 large garlic cloves, peeled and lightly crushed
  • 30 small baby green and purple basil leaves plus a few sprigs for garnish
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound Cavatelli pasta
  • 1 5 ounce ricotta insalata, shredded on the large wholes of a box grater


  • Combine the tomatoes, olives, garlic, basil, and olive oil in a large serving bowl. Season with salt and pepper.
  • Bring a large pot of generously salted water to a boil.
  • Cook the pasta according to the package directions until al dente.
  • Remove the garlic cloves from the tomato mixture, and using a spider or slotted spoon, transfer the pasta to the serving dish. Allowing the pasta water drippings to fall in.
  • Add half of the cheese and ¼ cup of pasta water and toss.
  • Sprinkle the remaining cheese on top and garnish with basil.
  • Serve warm or room temperature

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