Bruschetta is a typical Italian dish that is served with bread. I happen to love bruschetta and it always seem to be so convenient to make especially as an appetizer, for yourself, for guests, at a dinner party and as hors d’oeuvres.
The other day for lunch I suddenly craved Bruschetta, I opened the cupboard and didn’t have any bread, which came as no surprise because I don’t keep bread in the house. So, I came up with the next best thing to satisfy this craving; make the bruschetta sauce and pour it over pasta. I looked to see what type of pasta might be good with this and I had some whole-wheat penne, what a fabulous idea.
What I really liked about this was that I like to respect the quality of the ingredients I cook with, so of course when being able to make a dish that doesn’t require cooking any of the ingredients besides the pasta, makes me feel more wholesome and appreciative of the dish, also the ingredients are able to maintain their natural source of vitamins and color.
This is a simple, quick, and low-fat dish. You can make it when out of time, as a pasta salad and when you want to eat something light. Enjoy.
250 gr. Of Whole-Wheat Penne pasta
2 large vine Tomatoes
4 Basil leaves
1 small crushed Garlic clove
A handful of Rucola (arugola)
1 small fresh Mozzarella Ball (100 gr.)
3 tbsp. Extra Virgin Olive oil
Salt to taste
Put a pot of salted water to boil, throw your pasta in and let cook for 9- 10 minutes. (Always follow the cooking time on the box).
Meanwhile, chop you tomatoes into small cubes, place in a medium bowl and add your garlic, olive oil and salt. Chiffonade your basil and add to tomatoes, mix the ingredients and let sit. Now cut your mozzarella into small cubes, add to tomato mixture.
Drain your pasta throw into bowl with tomato ingredients and toss together, until mixed well. Serve and enjoy.