Pasta alla Crudaiola: Fresh Orecchiette with Tomato and Pecorino

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Fresh orecchiette pasta coated in a creamy orange sauce made with raw datterini tomatoes, Tropea onion, basil and Pecorino.

This is one of those recipes that belongs to summer: fresh, colourful and wonderfully easy to prepare. I'm sharing it now as part of my project to bring some older recipes from the blog archive back to life.

A quick note about the photograph: the original image is unfortunately no longer available, so the picture currently accompanying this post has been AI-generated. I'll replace it with one of my own as soon as I make this recipe again.

The sauce is prepared entirely with raw ingredients. Cherry tomatoes, red onion, fresh herbs and pecorino are blended together into a smooth, creamy dressing with a lovely orange colour. All you need to do is cook the pasta and toss it with the sauce.

Pasta alla Crudaiola

A fresh and easy Italian pasta dish made with orecchiette, raw datterini tomatoes, red onion, herbs and grated pecorino. A simple summer recipe that comes together in minutes.

Recipe

Yield: 3 servings
Preparation time: 10 minutes
Resting time: None
Cooking time: According to the cooking time on the fresh orecchiette package
Total time: Preparation time plus pasta cooking

Ingredients

  • 500 g fresh orecchiette

  • 150 g medium-aged Pecorino cheese, grated

  • 200 g datterini tomatoes

  • 1 medium Tropea red onion

  • Fresh basil, to taste

  • Fresh thyme, to taste

  • Extra virgin olive oil, to taste

  • Salt, to taste

Method

  1. Bring a large pot of water to the boil, add salt and cook the fresh orecchiette according to the instructions on the package.

  2. Meanwhile, put the grated Pecorino, datterini tomatoes, Tropea onion, basil, thyme, extra virgin olive oil and salt into a blender.

  3. Blend all the ingredients until you obtain a smooth, creamy sauce with a lovely orange colour.

  4. Taste the sauce and adjust the seasoning. Add a little more basil or thyme if you like.

  5. Drain the orecchiette and toss them with the raw tomato and Pecorino sauce, using a spoon or two of pasta water to make the sauce creamier.

  6. Serve immediately, with an extra sprinkling of grated Pecorino.

Notes

  • Adjust the basil and thyme according to your taste.

  • The sauce is made with raw ingredients, so there is no need to cook it separately.

  • Serve the pasta straight away, while freshly dressed.

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