Will used to make bruschetta in it's original form on garlic bread. If you've eaten at our home you know it has been transformed and eaten in several ways. We used to put it on top of garlic bread or toasted Italian bread topped it with mozzarella cheese and baked it. It was pure heaven. We found that most restaurants that we went to served it cold, so of course we followed their lead. We began toasting bread topped with butter and garlic powder and served the bruschetta cold. One night we decided "hey let's see what this would be like on pasta" and the rest ladies and gentleman is as they say history. Born was bruschetta pasta and my life will never be the same. This is best served with toasted garlic bread, a salad and a nice bottle of wine (or bottles if it's been one of those days with the kids and a Jack Russell who is the worlds worst dogs - just sayin'). A perfect dessert would be to pair this delightful meal with the cheesecake recipe listed here.
1 box angel hair pasta
1 28 oz can of diced tomatoes or we prefer 6 fresh (ripe) diced Roma tomatoes
6 tsp sugar - more to less according to taste
2 TBSP of minced garlic
2 TBSP of balsamic vinegar
3 TBSP of extra virgin olive oil
Basil to taste - can you tell this is Will's job? - thanks for measuring - MEN!!!
Shredded parmesan cheese - for garnish
Boil pasta according to directions on box.
Mix tomatoes, sugar, minced garlic, balsamic vinegar, extra olive oil and basil in a medium sauce pan, cook for 15 min. or until it is warm and the tomatoes are tender. Garnish with shredded parmesan cheese.