Bruschetta Pasta
Serve with: Green Beans and Garlic Bread
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 554 |
| pro | 18 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 94 g |
| fibre | 7 g |
| chol | 8 mg |
| sodium | 707 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 24% |
| vit A | 21% |
| vit C | 38% |
| folate | 80% |
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1 lb (500 g) spaghetti
3 large tomatoes
1 cup (250 mL) packed fresh basil 250 mL leaves (or 1/2 tsp/2 mL dried)
1/3 cup (75 mL) grated asiago, Romano or parmesan cheese
1/3 cup (75 mL) finely chopped red onion
1/4 cup (50 mL) capers, rinsed
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot.
Meanwhile, chop tomatoes. Chop basil finely. Add tomatoes and basil to pasta. Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper; toss to coat.
Additional Information
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Time-Saver Tip: You can toss 3 cups (750 mL) prepared bruschetta topping with pasta and then sprinkle with cheese.
Tip: For better flavour and texture, buy good-quality Asiago, Romano or real Parmesan (Parmigiano-Reggiano) cheese instead of the variety that's already grated.
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