Our pasta Casareccia alla Crudaiolais a celebration of fresh tomatoes. The word “crudaiola” comes from “crudo,” meaning rawin Italian. What makes this pasta “raw”? Rather than a traditional cooked tomato sauce, it features a bright sauce of blitzed fresh Datterini tomatoes. The result is a fragrant dish that is simple and surprising.

The fresh notes of the pasta sauce are complemented by the beautiful shape of Rummo’s pasta Casareccia, a rustic shape that holds the sauce in its curved crevices. Small cubes of Latteria Sorrentina Fior di Latte add a summer feel that recalls the traditional “pasta fredda” - a pasta that is served cold in the summer months and features cherry tomatoes and mozzarella.

We think our pasta Casareccia alla Crudaiola is the perfect precursor to summer.



  1. Rummo Caserecce 
  2. Datterini baby tomatoes
  3. Mixed heirloom baby tomatoes
  4. Latteria Sorrentina Cubetti Fior Di Latte Mozzarella
  5. Barbera Contadino Novello EVOO
  6. Fresh basil



Bring a large pot of water to a boil and add a generous amount of Salt. Add the Casareccia Rummo. Blitz the datterini baby tomatoes with a touch of Barbera Contadino Novello. Place the sauce in a bowl. While the pasta cooks, slice the heirloom baby tomatoes in halves. Drain the Casarecce al dente and add to the freshly blitzed datterini tomatoes and chopped heirloom baby tomatoes. Plate the pasta. Drizzle some Barbera Contadino a crudo and top with fresh basil. Serve immediately.