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.

bruschetta

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.

bruschetta

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

bruschetta

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.

bruschetta

Have a wonderful weekend!

Alison

 

2 Responses to Pasta with Tomato and Basil

  1. Just discovered your blog via Baked Bree and it’s beautiful! A raw tomato pasta sauce is one of my fallback weeknight favourites – simple, flavourful and delicious, it takes you straight to Italy. Your photos are gorgeous too :-)

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