Pasta alla Crudaiola
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, traditional Italian pasta dish with fresh tomatoes, basil, garlic, and ricotta cheese. Simple and summery, it highlights fresh ingredients without heavy cream or sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 11½-14 ounces cherry or grape tomatoes (sliced in half)*
- 1-2 cloves garlic (whole do not chop)
- 5-6 leaves fresh basil chopped
- 3-4 tablespoons extra virgin olive oil (more if needed)
- 3-4 cups cooked al dente pasta (short pasta)
- 2-2½ ounces ricotta salata (shredded)**
- 1-2 pinches salt (divided)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 490mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 43mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.