Summer time is the worst time to cook for me. It is so HOT. You don’t want anything heavy, you want something quick to make so it doesn’t heat up your kitchen. The following is one of my favorite summer time recipes. Fresh tomatoes and basil makes it so light but the flavors explode. You can also add chicken to this and serve with crusty cheesy garlic bread. My mouth is watering already.
Bruschetta Pasta
Ingredients
1 pound linguine or angel hair pasta
1 pound Roma tomatoes-diced
1/4 cup extra virgin olive oil
1/2 cup basil leaves, torn into small pieces (if chopped they can brown)
3 garlic cloves, minced
1 tablespoon balsamic vinegar
Freshly ground salt and pepper to taste
Parmesan cheese-grated or shredded whichever you have on hand or prefer
Crushed red pepper (optional garnish)
If you want to add chicken you will need
*3/4 lb. boneless skinless chicken breasts(if desired)
*1 tbsp. Italian seasoning
Instructions
In a large pot, boil water for pasta as directed on package. Drop the pasta into the boiling water and cook as directed on package.
In a large bowl, combine diced tomatoes, olive oil, basil, garlic, balsamic vinegar, and salt and pepper.
When the pasta is finished cooking, transfer it with a spaghetti spoon straight from the pot to the bowl of tomato mix. Toss until all pasta is coated. Taste and add more salt and pepper if desired. Add a little of the pasta water if the pasta seems too dry.
Serve topped with Parmesan cheese and red pepper.
*If adding chicken to the recipe-While cooking pasta- In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice. Top pasta with chicken before topping with cheese and red pepper
