Crudaiola is not pasta salad. The tomatoes stay raw, but the pasta should not be cold. Hot penne hits the rested sauce, warms the tomato juices, and pulls the olive oil and starch into a light dressing.
We use Gusta penne because the ridges catch the raw tomato juices and grated salted ricotta. The waiting time belongs to the tomatoes, not the finished dish. Dress the pasta immediately and serve it warm or at room temperature.
Set servings and units first. You can change them anytime.
Combine the tomatoes, basil, garlic, 3 tbsp olive oil, 1 tsp salt, and black pepper in a large serving bowl. Rest at room temperature for at least 30 minutes.
Bring a large pot of water to a boil and salt it well. Cook the Gusta penne for 11 minutes, until al dente.
Remove and discard the garlic from the tomato bowl. Add the arugula and toss once.
Drain the hot penne and add it directly to the raw tomato sauce. Do not rinse the pasta.
Add the remaining 1 tbsp olive oil and half the salted ricotta. Toss for 1 minute, until tomato juices and starch cling to the pasta.
Taste and adjust salt. Serve warm or at room temperature with the remaining salted ricotta scattered over the top.
For variations, add diced mozzarella or oil-packed tuna after the hot pasta is tossed, never before the tomato resting step.
You made Pasta alla Crudaiola. Time to eat.
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The tomatoes need salt and time to make their own sauce. The pasta needs heat. Treat those as separate jobs and the dish comes together fast.
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