What to make when your vines are overflowing with fresh cherry tomatoes…
Bruschetta! In pasta form.
Amazingly sweet and juicy cherry tomatoes, bursting with flavor, paired with some fresh basil and mini mozzarella balls, makes for the perfect summertime meal. This dish came together so quickly, taking only as long as it took for the pasta to cook. It pairs perfectly with a chilled glass of white wine and a sunny summer evening on the deck to enjoy it.
Serves: 4 Total Time: 12 minutes
375g fusilli pasta, regular or whole wheat
1 tbsp olive oil
1 tbsp white wine vinegar
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
3 cloves garlic, minced
1/3 cup fresh basil, thinly sliced
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/3 cup of the cooking liquid, drain and return to pot.
Meanwhile, in a large non-stick skillet, heat oil over medium-high heat. Saute onions till softened and then add in the garlic and tomatoes; cooking until lightly seared, about 2 minutes.
Add cooked pasta in with the tomato mixture, along with the basil, red pepper flakes, salt and pepper, vinegar and reserved pasta water, stirring to combine. Serve with a lemon wedge and some grated Parmesan cheese.
Dig in and enjoy!
If you still have any tomatoes left, whip up your favorite bruschetta mixture and scoop it onto some grilled naan bread for an easy snack or appetizer.