Crudaiola alla Napoletana

Crudaiola comes from the Italian word for raw. The name describes the sauce, not the pasta: the noodles are cooked, then quickly dressed with ingredients that have not been simmered into a conventional sauce.

Davanti’s Neapolitan-inspired version combines small rigatoni with fresh tomato, buffalo mozzarella, extra-virgin olive oil, garlic, and hot pepper. The heat of the drained pasta gently warms the condiment while the tomato stays bright and the mozzarella remains soft rather than melting away.

That method is particularly suited to Houston summer weather. It keeps the flavors direct and allows the pasta to arrive at a pleasant warm temperature instead of piping hot.

This archived version appeared in the weekend collection announced July 15, 2026. The exact pasta shape and ingredients may change when the dish returns.