| | Tomato Bruschetta Sauce 1 pound of fresh, ripe tomatoes, seeded and coarsely diced
1 large garlic clove, finely chopped
3 tablespoons of fruity olive oil
1/2 teaspoon of salt or to taste Freshly ground black pepper
1/4 cup of freshly grated Parmesan cheese, plus extra for serving
1/2 cup of fresh basil leaves, cut into strips
1/4 cup of fresh mint leaves, coarsely chopped |
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Combine the tomatoes, garlic, olive oil, salt, pepper and Parmesan cheese in pasta serving bowl. Set aside to warm to room temperature or just until the flavors mingle. Pasta: Cook pasta in a large pot of boiling salted water until al dente. Drain the pasta well and immediately add to the sauce in bowl. Sprinkle with basil and mint and toss. Serve at once with extra Parmesan cheese. Serves 2 to 4 |
