This pasta is the curve on bruschetta you never realized you required. It’s fast, simple, brilliant, dynamic and overflowing with flavor!
This bruschetta pasta is an outright happiness to make and all the more significantly, a delight to eat. As opposed to most pasta plans I have on this blog, this is quite light. Which indeed is very risky in light of the fact that before you realize it you’ve sneered down the whole skillet 😋
The superstar in this pasta is the bruschetta beating/filling. Customary bruschetta truly just includes toasted bread finished off with tomatoes and basil. Close by the conspicuous tomato and basil, here I additionally add red onion and a sprinkle of additional virgin olive oil. The red onion adds a pleasant fly of shading, yet additionally adds a decent piece of surface and a decent punch of flavor as well. The additional virgin olive oil adds a decent sleek touch.
Here I utilize a mix of blended cherry tomatoes (yellow, red, orange and so forth) and infant plum tomatoes. You can anyway utilize any tomatoes you extravagant, simply ensure they’re acceptable quality and as new as could really be expected. They are the superstar all things considered.
Ingredients:
Pasta
- 14oz / 400g Linguine (or other long cut pasta)
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 4-6 cloves of Garlic, minced/finely diced
Bruschetta
- 1lb / 500g Fresh Tomatoes, finely diced (see notes)
- 1 medium Red Onion, finely diced
- 1 small bunch of Fresh Basil, finely diced
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper, to taste
Topping
- 1/2 cup Parmesan Shavings, or more to preference
- 1-2 tbsp Balsamic Glaze, or more to preference
Instructions:
- In a medium sized mixing bowl combine tomatoes, red onion, basil, extra virgin olive oil and black pepper. Leave the salt for now otherwise it’ll extract moisture from the tomatoes and make the bowl soupy. Place to one side.
- In a large pot of heavily salted water add linguine and cook until al dente, scooping out a cup of starchy pasta water just before the end of the cooking time.
- Meanwhile in a large pan add extra virgin olive oil with your garlic. Bring to a low-medium heat and gently fry your garlic until it just begins to brown. Careful not to burn it or it’ll go bitter.
- Using pasta tongs add your cooked pasta and toss in the oil. Add a splash of starchy pasta water to emulsify the oil into a light and glossy sauce. Keep tossing until the water thickens up and turns slightly creamy/glossy.
- Mix in salt (to taste) with your bruschetta topping, then spoon over the pasta. Sprinkle over parmesan then drizzle over balsamic glaze. Divide into 4 portions and enjoy!
Notes:
- Tomatoes – I usually go for a combination of mixed cherry tomatoes (orange, red, yellow etc) and baby plum tomatoes. You can in reality use any tomatoes you like. Just make sure they’re nice and fresh to allow them to shine as the star ingredient.
- Starchy Water – This is crucial to turn the pasta from oily to very slightly saucy. Important the pasta water is heavily salted so you don’t dilute the flavour and important to scoop it right at the end so it’s nice and starchy.
- Garlic – Garlic is notorious for burning very quickly. As such I recommend putting it straight in with the oil, don’t wait for the oil to heat up. This way it cooks with the oil instead of burning too quickly.
- Calories – based on using 5 cloves garlic and shared between 4 people. No toppings calculated.
