Take the tomato, basil and garlic topping usually used for bruscheta, and throw them together with perfectly cooked pasta. It’s the perfect barbecue treat! This salad comes from my sister-in-law and for the record it IS as delicious as it sounds! We’ve had it several times now and we just love it and you will too!
1 pound thin spaghetti
6 plum tomatoes, chopped and seeded
2 tsp minced garlic
1 Tbs olive oil
1 Tbs balsamic vinegar
6-8 basil leaves, chopped
Sea salt & black pepper to taste
Freshly grated Parmesan Cheese
1 baguette of French bread
¼ cup olive oil
1 clove garlic
Prepare pasta according to directions. Follow the next steps while the pasta is cooking.
Preheat oven to 450 degrees. Slice the baguette in ½ inch slices and arrange on a 9x13-inch baking sheet. Using a pastry brush, brush a small amount of olive oil on each slice. Toast for 5-6 minutes until they start to turn a golden brown. Once removed from the oven, rub a little bit of the garlic clove onto each piece of toast.
Chop and seed tomatoes while bread is toasting. In a medium bowl, toss with the olive oil, balsamic vinegar and basil leaves. Season with salt and pepper. Set aside. When the pasta is done, drain and return to the pot. Toss with the tomato mixture and top with Parmesan cheese. Serves 4-6.