Bruschetta Pasta
"Lovely garden fresh bruschetta over pasta. evolved from Canadian Living mag."
photo by Christina A.
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb spaghetti
- 3 large tomatoes
- 1 cup packed fresh basil or 1/2 teaspoon dried basil
- 1⁄3 1/3 cup romano cheese or 1/3 cup parmesan cheese
- 1⁄3 cup finely chopped red onion
- 1⁄4 cup capers, rinsed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- 2 cloves garlic, smashed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
- Reserving 1/3 cup of the cooking liquid, drain and return to pot.
- Meanwhile, chop tomatoes.
- Chop basil finely.
- Add tomatoes and basil to pasta.
- Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
- Toss to coat.
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Reviews
-
Absolutely loved it........ only changed one thing and that was I used balsamic vinegar instead of wine vinegar :) -
Great simple and fast dinner. More importantly, it is super easy to scale to the number of servings you need. I used fresh basil and Balsamic vinegar. It was perfect fast and light dinner one night while I was home by myself. I will be making it again in the future for sure. -
wow. This recipe was awesome. At nine months pregnant,I am too exhausted to spend hours cooking and need something quick. This is not only healthy but delicious. Thanks so much for sharing. -
This was nice and light and really easy to prepare! I omitted the capers (DH doesn't care for them), made with penne, added some sliced grilled chicken and only used pecorino romano cheese because it's all I had! Next time I will try it with some asiago also...Thanks! -
We love this recipe and have made it several times. There's only 2 of us so we make the whole recipe but only half the pasta...works best for us that way!
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Tweaks
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Absolutely loved it........ only changed one thing and that was I used balsamic vinegar instead of wine vinegar :)
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