Tuesday, June 19, 2012
John and I are big bruschetta people. My mother-in-law is the Queen of Brushetta (yes, it is an official title!) and she always makes it. I love her recipe for tomato bruschetta and have used it many times, like on chicken bruschetta, bruschetta pizza, and just plainly topping bread. Now and then I stray and make something wild like this hummus bruschetta, but my heart belongs to the original tomato version!
I had some tomatoes hanging around the other day so I made a batch of bruschetta and decided to just top some pesto pasta with it. This dish was excellent. I was a bit skeptical of how the vinegar would go with the creamy pesto pasta I made, but it worked beautifully! Best of all this is a dinner you can make in no time because the tomato mix can be made up to two days in advance, and then you just throw the pasta together! Excellent meal!
Source: Stephanie Cooks Original
1 cup grape tomatoes, cut in fourths
2 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic, minced
Salt and pepper, to taste
1/2 pound pasta, any shape
1/3 cup pesto sauce
1/4 cup alfredo sauce
1- Toss the tomatoes, oil, vinegar, garlic, salt and pepper in a bowl, stir well. Allow to marinade at least an hour, up to two days, in the refrigerator. When ready to prepare the pasta allow tomato mix to come to room temperature since the oil mix will likely thicken in the fridge.
2- Prepare the pasta according to packaging directions. Drain, toss with the pesto and alfredo until the pasta is lightly coated and hot.
3- Top with the tomato mixture.