Bruschetta Pasta
This pasta is the twist on bruschetta you never knew you needed. It's quick, easy, bright, vibrant and bursting with flavour!
Servings: 4
Cost: £2 / $2.50
Equipment
- Large Deep Frying Pan & Wooden Spoon
- Large Pot & Pasta Tongs
- Medium Sized Mixing Bowl
- Sharp Knife & Chopping Board
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!
Video
Notes
a) 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.
b) 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.
c) 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.
d) Calories - based on using 5 cloves garlic and shared between 4 people. No toppings calculated.
Nutrition
Calories: 542kcal | Carbohydrates: 87.02g | Protein: 9.13g | Fat: 19.25g | Saturated Fat: 2.667g | Polyunsaturated Fat: 2.824g | Monounsaturated Fat: 12.895g | Trans Fat: 0.008g | Sodium: 11mg | Potassium: 634mg | Fiber: 12.9g | Sugar: 4.2g | Vitamin A: 1431IU | Vitamin C: 19.8mg | Calcium: 39mg | Iron: 1.64mg