Penne alla crudaiola

It’s a light, quick, summer recipe…good to serve in the weekend’s lunch or when you have many guests and little time…you can prepare “la crudaiola” in advance and cook the pasta just when everyone has arrived…for 3:

. 300 g of pasta (penne rigate)

. 400 g of pealed, without seeds, chopped

. 5 sticks of green onion (or a clove of garlic that you may take away before mix it to the pasta

. 10 leaflets of basil

. 4 tbsp of olive oil (if possible extra vergine olive oil)

. salt

. white pepper

Wash the tomatoes, make a little cross into the peel and drop them into boiling water for a few minutes and then into cold water. Peel them of and chop them into cubes. Put them into a bowl with the green onion (or garlic), basil, salt, pepper and olive oil and let it stand for 30 minutes. In the meanwhile boil 3 and 1/2 l of water, put 1 and 1/2 tbsp of coarse salt and cook the pasta “al dente”. Drain the pasta and mix it to the “crudaiola” sauce and to the grated ricotta. Mix well and serve.