Tomato Basil Pasta Bruschetta Pasta Food

TOMATO BASIL BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet.
• Brush both sides of the baguette slices with olive oil.
• Bake for for 6 minutes until slightly crispy.
• In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
• Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
• Enjoy!

BRUSCHETTA WITH TOMATO AND BASIL

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

TOMATO BASIL PASTA (BRUSCHETTA PASTA)

Steps:

• Cook pasta according to package directions.
• Remove seeds from tomatoes and chop roughly.
• Put tomatoes in a bowl with the garlic, basil and olive oil - season with salt & pepper.
• Drain pasta, add to bowl and toss well with tomato mixture.
• Serve with shredded parmesan cheese.

TOMATO-BASIL-PANCETTA PASTA

Steps:

• Cook the pasta with some salt 'al dente' according to its package instructions and drain, wash with cold water.
• Prepare the vegetables: half the cherry tomatoes, slice the mushrooms, and shredd the basil (you can be a bit more liberal with the amount if you want). Last, chop the garlic-clove.
• Heat the olive oil in a frying pan, and add the pancetta. Stir on medium heat for about a minute until the pancetta gets crisp. Turn the heat down and add the garlic. Toss it for another minute, until slightly 'fried'*.
• Add the tomatoes and cook for 3 minutes, frequently turning them around. Now, add half of the port and cook further for 2 minutes until almost all the [port] liquid has evaporated.
• Turn the heat back to medium-heat and add the mushrooms and black pepper. Stir around the vegetables for 1 minute, and add the remaining port. Let the liquid evaporate slightly, after which you add the shredded basil.
• Cook for 2 more minutes until the basil has shrunk. At this stage, the vegetables should still be 'pooling' in a bit of liquid, which you do need to add flavor the pasta.
• Add the pasta and turn down the heat. Stir around for 2-3 minutes, to absorb [most of ] the sauce.
• Done! Serve in nice pasta bowls with some Parmesan/Pecorino cheese [if desired].

TOMATO & BASIL BRUSCHETTA

Steps:

• 1. Par boil tomatoes, for 1 minute; remove skin, cut in half remove seeds if possible.
• 2. Chop the tomatoes fine; put in bowl with garlic, 1 tablespoon oil, vinegar. Mix well.
• 3. Add 1/3rd cup chopped basil, garli, salt and pepper.
• 4. Slice the baguette on a diagonal 1/2 inch slices. Rub garlic on the slices.
• 5. Drizzle oil on one side and use pastry brush to spread.
• 6. Place baguettes on baking sheet., oil side down; toast in upper rack of oven for about 5 minutes or until golden brown.
• 7. To serve, align the bread on the serving platter, oil side down. Place tomato mixture on each piece of bread. You may add additional minced basil/oil mixture on top. Serve.
• Variations: Add mozzarella cheese, peppers etc.

BRUSCHETTA PASTA

Steps:

• Cook linguine per directions.
• While it is cooking dice the tomatoes and thinly slice the onions.
• Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
• When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
• Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
• To make a meal of it serve with grilled blackened chicken or garlic shrimp.

BRUSCHETTA WITH TOMATOES, FRESH MOZZARELLA, BASIL, AND KALAMATA

Steps:

• Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.
• Rub a cut surface on the halved garlic clove over each slice.
• Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown.
• Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.
• Stir and season with salt and pepper.
• Top each slice with a portion of the pan mixture.