Bruschetta is traditionally served on grilled bread, however, this makes for a different way to serve spaghetti without too much fuss. A lovely meal ready in the time it takes to cook the pasta!

Serves 4
455g (1lb) spaghetti
1 cup of fresh basil (torn up)
1 clove of garlic, minced
4-5 ripe tomatoes (the size of golf balls) roughly chopped
1/2 cup chopped Kalamata olives
2 cups of fresh rocket (aka arugula), washed
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
sea salt and pepper to taste
Parmesan cheese

Cook spaghetti according to packet instructions. While the pasta is cooking, in a large bowl add basil, garlic, tomatoes, olives, rocket and dried oregano. Add balsamic vinegar and olive oil to basil and tomato mixture shortly before the pasta is ready to be drained. Toss well. Drain pasta and toss into basil and tomato mixture. To serve, top with freshly grated Parmesan cheese.

The Culinary Chase’s Note: I find the smaller the tomato the better the flavor. The heat from the cooked pasta will ignite the flavors of the herbs and the rocket will wilt making this an amazing tasty meal. This dish can also be served at room temperature.

1 Comment

  1. wheresmymind on December 12, 2006 at 03:42

    I’d consider roasting some of these veggies