Bruschetta Pasta

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 30 minutes

配料

1 pound uncooked thin spaghetti

1 pound cherry tomatoes, chopped

1 cup chopped fresh basil leaves (about 1 ounce)

1/3 cup extra virgin olive oil

1/3 cup very finely diced red onion

1 tablespoon balsamic vinegar

1 large garlic clove, pressed or minced

fine sea salt and freshly-ground black pepper

freshly-grated Parmesan cheese, for topping (optional)

1 tablespoon olive oil or butter

1 large clove garlic, pressed or minced

1/2 teaspoon crushed red pepper flakes

1/2 cup Panko breadcrumbs

步骤

Heat the pasta water

Heat a large stockpot of generously-salted water until boiling.

Prep the bruschetta mix

Stir together the chopped tomatoes, basil, olive oil, balsamic, red onion, garlic, and a generous pinch of salt and pepper in a medium mixing bowl until combined. Set aside.

Prep the garlicky breadcrumbs

Meanwhile, heat oil or melt butter in a large sauté pan over medium heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring frequently. Add the breadcrumbs and stir to combine. Continue cooking, stirring occasionally, until the breadcrumbs are golden. Transfer to a bowl and set aside.

Cook the pasta until just al dente. Strain and return to the stockpot.

Serve

Top the pasta with the bruschetta mix and briefly toss to combine. Serve warm, topped with the garlicky breadcrumbs and Parmesan, and enjoy!