The Scoop
Bruschetta left the appetizer platter and joined the pasta party!
Juicy tomatoes, fresh basil, garlic, Parmesan, and good olive oil get tossed with hot al dente pasta for a bright, fresh dinner that tastes like summer and takes almost no time to pull together.
Ingredients
- 10 ounces pasta, of your choice
- 2 cups tomatoes, finely chopped
- 2 cloves garlic, minced
- 1/4 medium onion, finely chopped
- 6 basil leaves, finely chopped
- 1 cup parmesan cheese, freshly grated
- 1/4 cup extra-virgin olive oil
- salt, to taste
- pepper, to taste
Directions
- Bring a pot of salted water to a boil.
- Cook the pasta to al dente in the salted water according to package directions.
- Combine the tomatoes, the garlic, the onion, and the basil together in a bowl.
- Add the parmesan cheese and the oil to the tomato mixture, stirring to combine.
- Once the pasta is cooked, drain the pasta and transfer it to a large bowl.
- Pour the bruschetta sauce over the hot pasta and toss to combine.
- Taste for seasoning and add salt and pepper to taste.
- Serve.
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