Bruschetta Sauce for Pasta
From Emily Richards, author of Italian Express.
Bruschetta, a fresh tomato mixture usually used raw as a topping for crusty bread, also makes a light, fresh pasta sauce.
- 2 T. extra virgin olive oil
- 4 Roma (plum) tomatoes, diced
- 2 garlic cloves, minced
- 1 T. chopped fresh Italian parsley
- 1/2 t. dried oregano
- Pinch of hot pepper flakes
- 1/4 t. salt
- 1 pkg (350 g) fresh pasta
- 1/4 c. grated Parmesan
In large non-stick skillet, heat the oil over medium heat and cook tomatoes and garlic for about 4 minutes or until the tomatoes become saucy. Add the parsley, oregano and hot pepper flakes. Cook for about 8 minutes or until softened and thickened slightly. Add salt.
Meanwhile, in large pot of boiling salted water, cook the pasta for about 6 minutes, or until tender. Drain thoroughly and toss with the sauce. Serve topped with cheese. Serves 3 to 4.