Marinated Bruschetta Pasta
This pasta can be served cold right from the refrigerator but, as the recipe states, do not add the basil until ready to be served.
Ingredients
- ½ cup olive oil
- 3 cloves garlic, finely minced
- 10 whole tomatoes, diced into ½-inch cubes
- ¼ cup red onion, thinly sliced
- 1 tbsp. balsamic vinegar
- 1 tsp. sea salt, plus more for seasoning pasta water
- ½ tsp. ground black pepper
- 1-pound penne pasta or any short-shaped pasta, cooked and drained
- ½ cup fresh basil, sliced into ribbons
- Parmesan cheese, optional
Instructions
- To a sauce pan, over medium heat, add the olive oil along with the garlic.
- Cook the garlic just until it is really fragrant and just starting to lose it’s creamy color; do not brown it, just cook.
- Pour the oil and garlic into a glass bowl to cool.
- While the oil cools, chop the tomatoes into a small dice; about 1/2-inch.
- Transfer to a bowl and add the thinly sliced red onions.
- Finally, add the salt, ground black pepper and balsamic vinegar; toss to coat.
- Pour the cooled oil and garlic into the tomatoes; toss to coat.
- Cover and refrigerate for 12 – 24 hours.
- Once the tomatoes have marinated, cook the pasta according to the package instructions.
- Drain the pasta and toss with the chilled and marinated tomato mixture.
- Serve now with fresh basil stirred in, or set it back into the refrigerator until ready to serve.
- Either way, do not add the basil until ready to plate up the Marinated Bruschetta Pasta.
- Top with parmesan if desired.
