This is an uncooked pasta sauce from Puglia region of Italy that makes the best use of summer ripe tomatoes. It is important to use either the green onion or garlic, but do not use both. Serve the pasta hot and the sauce at room temperature to maintain the fresh, vibrant quality of the dish.
This recipe is one I love to make when the tomatoes are dead-ripe and brought into the kitchen, still warm from the summer sun. On my early morning crawls around the farmers markets I look for vendors selling their over-ripe tomatoes at a discount, they are just what I need to make this simple pasta sauce.
Crudaiolo is an uncooked pasta sauce from the Puglia region of Italy. It is so incredibly simple and refreshing on hot summer days. Please do not be tempted to add both the green onion and the garlic, just choose one, it really does honor the taste. This video makes it simple!
The perfect summer Bijouxs.