One of the best summer recipe in Puglia is Orecchiette alla crudaiola. This pasta recipe epitomizes why Apulian cuisine is so great, as it simply uses fresh tomatoes, cacio ricotta cheese, extra virgin olive oil and basilico.
Pierluca Ardito, Executive Chef at Ristorante Nobis - Grand Hotel La Chiusa di Chietri, explains the preparation.
"This dish could be prepared from top to finish easily in under 20 minutes. I find it best to cut the tomatoes and let them rest in the seasonigs at least 10 minutes before I put the pasta on to boil. I used orecchiette, but any short pasta such as penne or rigatoni would work fine. You do not have to peel the tomatoes, but just cut them into small pieces.
When the pasta is ready, you can put the tomatoes in a bowl with 3 or 4 leaves of fresh basilico and extra virgin olive oil. Then you have to mix and add grated cacio ricotta (or alternatively parmesan). And it's ready. Buon appetito!"
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