We know that in summer we always need fresh food, as cool as possible. At least we try, attempting to implement ideas for heat-wave recipes, such as using cold pasta.
In this recipe, I propose a simple, almost trivial preparation that simultaneously gives a fantastic sensation to the palate. A pasta whose realization requires very little effort and time.
The bruschetta pasta will allow you to set up a noteworthy lunch or dinner in no time, especially if you use high-quality, fresh, and organic ingredients.
A handful of cherry tomatoes will set the stage for this delicacy, combined with the strong flavor of raw garlic, extra virgin olive oil, and fresh mint as the perfect garnish!
Related recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
For the bruschetta pasta
- 10.5 oz organic cherry tomatoes
- 1 clove garlic
- 1 sprig mint
- as needed extra virgin olive oil
- as needed salt
- 7 oz short pasta
Tools
- Pot
- Cutting board
Steps
To make the bruschetta pasta
Start by washing the cherry tomatoes and drying them well. At this point, cut them into very small cubes and place them in a bowl.
Next, peel a clove of garlic and cut it the same way, into very small cubes. Also, chop the mint leaves before moving to the next step.
Now add the garlic and mint to the cherry tomatoes and season with extra virgin olive oil and salt. Mix very well with a spoon and set aside.
Finally, cook the pasta in boiling salted water for the necessary time until it is al dente. At the end of cooking, drain the pasta and add 3/4 of the dressing, mixing well.
Finally, place a nice portion of pasta on a plate and finish by garnishing the surface with a few tablespoons of the remaining bruschetta before serving. Add a few more mint leaves to enhance the touch!
Tip!
Use the short pasta you prefer. If you like, you can also sprinkle the dish with grated Parmesan cheese.
