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Bruschetta pasta

Name: Bruschetta pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 400g bavette pasta (or linguine); 4 ripe tomatoes, roughly chopped; 1 red onion, chopped; 1 garlic clove, crushed; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1/2 cup roughly torn fresh basil; 2 tablespoons fresh oregano leaves

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Take the tomato, basil and garlic topping usually used for bruschetta, and add it to pasta instead as a healthy, no-cook sauce that's ready in minutes and is vegan friendly!

400g bavette pasta (or linguine)
4 ripe tomatoes, roughly chopped
1 red onion, chopped
1 garlic clove, crushed
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 cup roughly torn fresh basil
2 tablespoons fresh oregano leaves

Method

1.

Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
2.

Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt and freshly ground black pepper.
3.

Allow to stand for 10 minutes to let the flavours infuse. Drain the pasta, then add to the other ingredients and toss to combine.