Bruschetta Pasta

I love bruschetta. There’s really nothing else that screams summer like it!

I also just love pasta, all the time, any day, for pretty much any meal. So why not combine the two?

The inspiration for this came after making Aglio e olio and wanting more than just garlic and parsley to be my veggies. With the addition of tomatoes, a slightly hardier meal without compromising on the lightness of the dish.

I recommend using cherry or plum tomatoes, especially if they come on the vine. They are usually very flavorful and juicy even during the off season. I find that tomatoes that you get on the vine last longer. However, if you can get your hands on another type of tomato are juicy, fragrant flavorful tomatoes during the summer, then go for it and use them. Let me know how it goes.

Make sure to not store your tomatoes in the fridge. It doesn’t help keep them longer and fresher. You’re better off storing them in the pantry. Antoni Porowski and I are both are about this issue. Don’t store your tomatoes in the fridge…. Please.  

For garlic lovers, this simple dish is for you. I put in quite a bit of garlic, but you can always add more or less to your likening. Warning, this dish is not the best if you are planning a romantic evening and rendezvous. You will have garlic breath after eating this. 

A similar dish is tomato and garlic pasta which finishes with basil. Instead of basil, which is lovely and sweet, I find parsley to provide more freshness and to better help cut through the oil of the dish.  Don’t worry, flat-leaf or curly, either type of parsley works well.

Ingredients:

  • 300g of spaghetti
  • 30gs of parsley chopped
  • 3 garlic cloves
  • 250g of cherry tomatoes
  • ¼ of olive oil
  • ¼ tsp of chili flakes
  • A squirt of lemon juice
  • Salt and pepper to taste

Method:

  1. Cut your garlic into thin slices and your cherry tomatoes in half. Chop your parsley coarsely making sure to remove the stems.


  2. In a large pan, set the heat to medium-high. Once heated, add the olive oil. Lightly fry the garlic until fragrant, just under a minute.

  3. Then mix the garlic and then add in the tomatoes. The aim is to get a big of fry on the tomatoes, so make sure to spread them out evenly in the pan and let them cook without stirring for 3-4 minutes.


  4. Then add the chili flakes and stir it in with the tomatoes. Let the tomatoes fry another 2 minutes after stirring.

  5. Turn the heat to low on the pan and add the pasta to the tomato garlic sauce. Gently incorporate the pasta with the sauce. Add about 1/4 cup of the pasta water to help create a sauce that will stick to the pasta.

  6. Once well incorporated, turn off the heat and mix in the parsley and a squirty of lemon juice. You can reserve some of the parsley for garnish. Add salt and pepper to taste.

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