Ingredients
- 10 ounces pasta (such as farfalle, penne, rigatoni, etc.)
- 2 cup tomatoes (finely chopped)
- 2 cloves garlic (minced)
- ¼ medium onion (finely chopped)
- 6 basil leaves (finely chopped)
- 1 cup Parmesan cheese (freshly grated)
- ¼ cup olive oil (extra virgin)
- salt and pepper (to taste)
Instructions
- Boil the pasta. Bring a pot of salted water to a boil and cook the pasta to al dente according to the instructions on the package.
- Make the bruschetta. While you are waiting for the water to boil and cooking the pasta, make your bruschetta sauce. To do this, combine the fresh tomatoes, garlic, onion, and basil together in a bowl along with the parmesan cheese and olive oil.
- Toss to combine. Once the pasta is cooked, drain it and add to a large bowl. Now, pour the fresh bruschetta sauce over the hot pasta and toss well to fully combine.
- Garnish and serve. Transfer the bruschetta pasta to your favorite serving dish and top with extra parmesan cheese.
Notes
- Use quality ingredients. Italian cooking is all about very simple, but high-quality ingredients. It’s the refined flavor of better olive oil, parmesan, and super fresh ingredients that make a noticeable difference in taking the dish to the next level.
- Reserve some of the pasta water. Just a tad of leftover reserved pasta water can be used to emulsify (combine) the sauce with the pasta and also help if the pasta gets too dry.
- Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks for added flavor.