Wednesday, August 20, 2008

Bruschetta Pasta

Makes 1 lb of pasta
4 pints cherry tomatoes, cut in half
1 large bunch of parsley, chopped fine
7-8 basil leaves, carefully cut into a chiffonade (rolled up and sliced thin)
1-1/2 C parmesan cheese, grated
1/4 C olive oil
salt and pepper to taste
4 cloves of garlic, grated or minced fine

1 lb linguine pasta
  1. In a large bowl, combine the oil, salt and pepper, parsley, tomatoes, and garlic. Cover with plastic wrap and let sit at room temperature for 2~4 hours.
  2. When ready to eat, boil pasta to al dente. Make sure and reserve a little bit of pasta water.
  3. Meanwhile, grate parmesan cheese and put in the bowl with the tomato mixture and toss to coat.
  4. Once pasta is done, place in the bowl with tomatoes and combine. Add a little pasta water to loosen the sauce if needed.
  5. Serve with extra cheese and crusty bread.

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