Penne Alla Crudaiola


1/2 pound fresh, ripe plum tomatoes
1 pound penne
1/3 cup olive oil
1 cup freshly grated Parmigiano-Reggiano®

How to make the PENNE ALLA CRUDAIOLA – Penne with Raw Tomatoes:

Cut the tomatoes lengthwise, remove the seeds and dice. Cook the pasta “al dente” (firm to the bite).

Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss thoroughly and correct for salt.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at