Bruschetta Strozzapreti (Curly Pasta) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 3 |
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I made this up from craving bruschetta but also wanting pasta...first I thought spaghetti would be great with this but then realised curly pasta would go well because of being able to hold the juice...any curly pasta would do. Also, you can eat this cold or hot. I ate it cold and it was delicious...great on a hot day! Ingredients:
400 g other italian pasta (strozzapreti, curly pasta) |
1/2 medium red onion |
1 garlic clove |
2 medium ripe tomatoes (hydroponic if you can, vine would do nicely as well) |
1 pinch salt |
2 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil (your favourite) |
Directions:
1. cook pasta in boiling water and drain.
2. dice onion, garlic (finely) and tomatoes.
3. mix tomato mix in bowl with salt and add balsamic vinegar, soak.
4. mix pasta with tomato mix.
5. drizzle olive oil and mix.
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