First and foremost, pasta alla crudaiola and cold pasta are two very different things.
In fact, the main characteristic of pasta alla crudaiola is hot pasta mixed with a cold sauce. In a pasta salad on the other hand, the pasta is first cooled and then seasoned with sauce.
For pasta alla crudaiola, the sauce can also be made in advance and added to freshly drained pasta at the time of serving.
Pasta varieties that work best with pasta alla crudaiola
Usually, recipes for crudaiola require short types of pasta, but in some cases, you can also choose a classic spaghetti. But make sure you avoid egg pasta; it’s less digestible and less suitable for cold recipes.
Sauce for pasta alla crudaiola
Use only raw extra-virgin olive oil. Choose a high-quality oil with the most delicate taste or flavor it with fresh herbs or red pepper if you like more spice. Salt should be added to the pasta’s cooking water and to the seasoning when assembled so that it melts perfectly.
Vegetables
There's no shortage of raw veggies you can use with pasta alla crudaiola. We suggest choosing seasonal varieties. And you can add to the flavor of the dish by using fresh herbs and spices rather than sauces or other condiments. Make the vegetable sauce a little earlier so that all the flavors blend to perfection.
For 5 extra-special ideas to make your pasta alla crudaiola taste even better, check out our photo tutorial above!
