With an abundance of garden fresh tomatoes threatening to go bad before I can use them, we are constantly on the look-out for recipes that incorporate our bumper crop. Making things all the more complicated, our time for cooking is limited and quick recipes are the ones we go to most often.
A couple of years ago, I realized that making bruschetta at home was quick and easy... and such a tasty treat! The ingredients are simple and easily grown. Needing only ripe tomatoes, fresh basil, garlic and olive oil, I could quickly pull together a topping for toasted french (or Italian) bread that served as a wonderful appetizer.
A local restaurant serves a bruschetta pasta and I decided to come up with a similar recipe for our family. The amounts needed of each ingredient will vary depending on how many people you are feeding. I cook for 6, two adults and four children. Check it out!
Bruschetta Pasta
6 medium tomatoes
10 leaves fresh basil
4 garlic cloves
1 box whole wheat spaghetti
olive oil
parmigiana-reggiano cheese
salt and pepper
Prepare pasta according to directions, cooking to al dente. While the pasta is cooking, rinse tomatoes and basil. Cut tomatoes into fourths and slice the basil into ribbons. Peel and quarter garlic cloves. Put tomatoes, basil and garlic into a food processor. Add olive oil (about a quarter cup or less) and salt and pepper to taste. (I use kosher salt and fresh, ground pepper.) Pulse these ingredients until they are coarsely chopped... garlic must be ground to "minced" size but you should easily be able to see separate ingredients.
When the pasta is cooked and drained, add the bruschetta mixture and toss. (The tomatoes in my sauce are usually processed smaller than those in the picture.) The sauce is light and will flavor but not coat the pasta. Add parmigiana-reggiano cheese to top. Serve with garlic bread. (I posted this recipe a while back, click to see...)
Easy, light, fresh!
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