Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, Bruschetta Spaghetti. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Bruschetta Spaghetti Recipe. While the pasta is cooking, puree onion and garlic in the bowl of a food processor. Bruschetta al pomodoro is the version topped with tomatoes and basil and it's the version of bruschetta I'm converting into a pasta dish today!
You can cook Bruschetta Spaghetti using 13 ingredients and 17 steps. Here is how you cook that.
Ingredients of Bruschetta Spaghetti
- It’s 1 lb of dry spaghetti noodles.
- Take 7 cup of fresh diced tomatoes ( juice and all).
- Make ready 8 tbsp of jarred minced garlic.
- It’s 2 tbsp of italian seasoning.
- You need 3 tbsp of olive oil.
- Take 3 tbsp of red wine vinegar.
- Make ready 1/4 cup of olive oil.
- Make ready 1 1/2 large of onions, diced.
- It’s 1 of salt to taste.
- Prepare 1 of ground black pepper to taste.
- Prepare 6 oz of ball of fresh motzarella cheese ( or u can use shredded).
- It’s 12 slice of texas garlic toast.
- Make ready 2 dash of italian seasoning for garnish per serving.
This healthy chicken pasta recipe is jazzed up with traditional bruschetta toppers, including cherry tomatoes, garlic and basil.Multicolored cherry tomatoes look pretty, but you can use all one color of tomato too.We've called for spaghettini (thin spaghetti) in this recipe, but feel free to use your favorite shape.This is heaven, being able to sit down and eat a whole bowl of bruschetta!
Bruschetta Spaghetti step by step
- Cook noodles according to package directions. Making sure they are aldente..
- Drain and rinse noodles under cool water. Set aside to drain..
- Bake garlic bread accroding to package directions. Or until crisp. Set aside but keep warm..
- In a bowl combine tomatoes, onions, garlic, salt, pepper, italian seasoning, vinegar, and the 1/4 cup of oil. Mix well..
- In a large skillet heat other oil until hot..
- Place spaghetti noodles onto skillet and toss to coat well..
- Add tomato mix and toss well..
- Simmer 10-15 minutes or until heated through. But not dry..
- Place garlic toast on a serving plate..
- Spoon spaghetti mix over..
- Sprinkle with shredded motzarella. Or crumbles of fresh motz..
- Garnish with a sprinkle of italian seasoning..
- Serve hot and enjoy!.
- This dish can also be served cold. Skip cooking process.. toss all together.. refridgerate a few hours. And proceed as normal..
- You don't have to place spaghetti over the bread if u don't want to. We were just keeping tradition as close as possible to actual bruschetta..
- Great served as a side alongside garlic or italian seasoned chicken or sausage or pork!.
- Makes about 12 servings as a meal..
Drop the pasta into the boiling water and cook as directed on package.In a large bowl, combine olive oil, basil, garlic, balsamic vinegar, and salt and pepper.When the tomatoes have cooled enough to handle, remove the skins from the tomatoes (As you would a peach.
It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute.It is awesome served with blackened chicken or garlic shrimp as well.Quick and easy bruschetta pasta takes the flavors of the classic Italian appetizer and puts them into a yummy spaghetti dish.Meanwhile, bring a large pot of salted water to a boil.To make this recipe on the stovetop, place spaghetti and broth in the Rockcrok® Dutch Oven; toss with the Large Chef's Tongs.
