A few years ago, I visited a friend who made homemade bruschetta for us. It was so delicious! When I was single, I would make a batch about every week and eat it for dinner. I didn't have any one else to cook for, so it worked for me. It's always a crowd pleaser when served on fresh foccacia bread. I haven't made bruschetta in years, and the other day I ran across the recipe when I was looking for something else. Why didn't I think of putting it on pasta before? Brilliant, if I do say so myself. It is every bit as good as I thought it would be. If you are not going meat free, I think a little chicken mixed in would be great too.I served this with a little parmesan cheese and a side of steamed broccoli.
12-14 fresh, ripe plum tomatoes (or 28oz can diced tomatoes)
2Tbl minced garlic
1 cup fresh basil, chopped
1 tsp lemon juice
salt and pepper to taste
1/3 cup olive oil
spaghetti (I used Ronzoni Smart Choice)
- Boil spaghetti according to package directions.
- Dice tomatoes, or open can and drain.
- Toss with garlic and basil.
- Add lemon juice, salt, pepper, and olive oil.
- When spaghetti is done, drain and toss with bruschetta.
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