Spaghettini “crudaiola”

Spaghettini “crudaiola”

Spaghettini “crudaiola”


Serves 4

  • 400 gr of spaghettini

  • 2 cups of firmly packed rocket (arugula)

  • 2 cups of halved cherry tomatoes

  • 3-4 tablespoons of extra virgin olive oil

  • Salt and pepper for seasoning

  • Parmesan shavings to your liking


  1. Mix tomatoes and rocket in a large bowl, season with oil, salt and pepper.

  2. Cook the spaghettini in a large pot of salted water until al dente, drain and rinse under cold water to cool to room temperature and to stop the cooking of the noodles.

  3. Toss in the tomato and rocket until well coated.

  4. Tumble into a bowl, top with freshly ground black pepper,

  5. Parmesan shavings and a drizzle of extra virgin olive oil

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