Total Time
23mins
Prep 15 mins
Cook 8 mins

Lovely garden fresh bruschetta over pasta. evolved from Canadian Living mag.

Ingredients Nutrition

Directions

  1. In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
  2. Reserving 1/3 cup of the cooking liquid, drain and return to pot.
  3. Meanwhile, chop tomatoes.
  4. Chop basil finely.
  5. Add tomatoes and basil to pasta.
  6. Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
  7. Toss to coat.

Reviews

(6)
Most Helpful

Absolutely loved it........ only changed one thing and that was I used balsamic vinegar instead of wine vinegar :)

Dani69266 January 03, 2010

Great simple and fast dinner. More importantly, it is super easy to scale to the number of servings you need. I used fresh basil and Balsamic vinegar. It was perfect fast and light dinner one night while I was home by myself. I will be making it again in the future for sure.

Erindipity July 02, 2008

wow. This recipe was awesome. At nine months pregnant,I am too exhausted to spend hours cooking and need something quick. This is not only healthy but delicious. Thanks so much for sharing.

Bethany'smom September 10, 2007

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