Have you ever had one of those food moments where you eat something, maybe for the first time, and it’s like a slow motion scene from a movie? Where flavor fills your mouth, your heart…dare I say…your soul? Okay, that may be a bit dramatic, but the first time I ever had bruschetta was one of those moments. It’s etched in my memory so vividly. Standing in my kitchen, hovering over a plate, savoring every bite. I had never imagined or tasted such amazing flavor from a few, simple ingredients.
Tomatoes, basil, a little salt, olive oil.
It’s been almost 10 years since that flavor-filled memory was made. I still love the simple taste of bruschetta. This recipe has all the flavor, but instead of a crusty baguette it tops whole wheat pasta, making for a light meal that’s all about the simple, garden flavors of summer.
Pasta with Tomato and Basil
2-3 tomatoes, diced
handful of fresh basil leaves, roughly chopped
1-2 cloves garlic, finely chopped
splash of balsamic vinegar
splash of extra virgin olive oil
handful of toasted pine nuts, optional
salt and pepper, to taste
16 oz whole wheat pasta, spaghetti or linguini
Bring a large pot of salted water to boil, add pasta, cooking until al dente.
In a medium bowl, place chopped tomatoes, basil, garlic, pine nuts (if using), balsamic vinegar, and olive oil, gently combine. Season with salt and pepper to taste.
Place individual servings of pasta onto plates and top with tomato-basil mixture. Finish it with a little parmesan, if you feel inclined.
Have a wonderful weekend!