Recipe by Mel Bedggood
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!
Top Review by Starrynews
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.
- 400 g other Italian pasta (strozzapreti, curly pasta)
- 1 medium red onion
- 1 garlic clove
- 2 medium ripe tomatoes (hydroponic if you can, vine would do nicely as well)
- 0.25 ml salt
- 29.58 ml balsamic vinegar
- 29.58 ml extra virgin olive oil (your favourite)