Prep 5 mins
Cook 7 mins
I made this up from craving bruschetta but also wanting pasta...first I thought spaghetti would be great with this but then realised curly pasta would go well because of being able to hold the juice...any curly pasta would do. Also, you can eat this cold or hot. I ate it cold and it was delicious...great on a hot day!
- 0.88 lb other Italian pasta (strozzapreti, curly pasta)
- 1⁄2 medium red onion
- 1 garlic clove
- 2 medium ripe tomatoes (hydroponic if you can, vine would do nicely as well)
- 1 pinch salt
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil (your favourite)
- cook pasta in boiling water and drain.
- dice onion, garlic (finely) and tomatoes.
- mix tomato mix in bowl with salt and add balsamic vinegar, soak.
- mix pasta with tomato mix.
- drizzle olive oil and mix.
Thanks for a great recipe! I added some dried oregano and basil, since that is what I think of when I hear bruschetta. I pre-diced the night before, so it was very quick and simple to throw together.
excellent dish. i didnt have the pasta suggested so i used ziti noodles and when they were done rinsed them, cooled them and chopped them to match the size of the tomatoes and onions. i also used a bit more vinegar, about 4TB. added a bit of shaved parm cheese. it was very very good. thanks!
Outstanding. I used Rotini and followed the recipe except I mixed the oil in with the rest and let it all soak for 2 hours, then made the pasta and dished it on top. It was simple and delicious and I am sure I will make again.