Bruschetta Pasta

You'll love this take on a classic.

Here’s a family or party pasta that takes advantage of simple ingredients and pantry basics. It’s super simple to prepare. The classic combo of tomatoes, onions, garlic and parsley is paired with pasta and croutons for the most delicious of dishes.

Remove the pulp from the tomatoes so the sauce doesn’t get too watery.
Chop tomatoes, onion, garlic (to taste) and parsley. Add olive oil, balsamic vinegar and salt and pepper to coat. Stir up the goodness.
While the pasta of your choice is boiling, grate some Parmigiano-Reggiano cheese. Place cubed bread drizzled with olive oil, salt and pepper on a baking tray in a 300 degree F oven to toast.
Toss the warm pasta with the bruschetta mix and add extra olive oil, balsamic vinegar and salt and pepper as needed. Add baked bread cubes, caper berries (if you have) and generous amounts of Parmigiano-Reggiano cheese.
Toss the warm pasta with the bruschetta mix and add more olive oil, balsamic vinegar and salt and pepper as needed. Add baked bread cubes, caper berries (if you have) and generous amounts of Parmigiano-Reggiano cheese.

Bruschetta Pasta

Photos: Ben Loughton

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