Bruschetta Pasta
There was a time in our early years of marriage when we would race home from work and put our heads together to decide what was for dinner. In this childless season of life, we could play with our ideas of “what’s for dinner” without fear of rejection or frustration. One summer we became fixated with was “bruschetta dinners.” We would get started by toasting round little baguette slices brushed with olive oil and chopping the ripest little tomatoes to mix with olive oil, salt, garlic, and basil. We would let that marinate and decide what protein we’d top it with. Our weirdest (yet seriously delicious) was scrambled eggs, but grilled chicken and roast salmon made more sense. I revived the bruschetta dinner, but knowing our kids need a bit more bribing tossed the mixture with mounds of angel hair pasta and parmesan. Topping it with their favorite buttery fish was just gilding the lily!
Ingredients:
Makes 4 servings
Sauce:
3 cups of cherry tomatoes, quartered
¼ cup olive oil
6 cloves of garlic, thinly sliced
handful of basil, thinly sliced
salt to taste (about ½ teaspoon)
For serving:
8 ounces angel hair pasta
1 cup of grated parmesan
more parmesan and basil for garnish
Directions:
In a large bowl, combine the tomatoes, olive oil, garlic, basil, and salt. Let it sit for a bit to come together. When you’re ready to eat, cook the angel hair pasta. It should only take a few minutes! Drain the pasta and put it in the bowl with the tomato mixture. Add the parmesan and toss it well. Serve immediately and enjoy!
