For bruschetta, skip the pasta and in fact all of the cooking; just mix together all of these raw ingredients, let it set up a couple hours to swap flavors around (as Mark Twain would say) and then serve on rounds of toasted French bread. I know bread freezes well... does toast freeze well? That would get you a step closer to the bruschetta being a "pantry" appetizer.
- 3 cloves garlic, minced
- 1/3 c extra virgin olive oil
- 12 oz angel hair pasta, cooked
Cook garlic in olive oil till tender.
- Two 14.5 oz cans diced tomatoes
- 1/4 tsp fresh ground black pepper
Add tomatoes and pepper to pan; toss till heated through.
Put this mixture atop the cooked pasta with:
- 2 c fresh chopped basil leaves
- 1/2 c grated Parmesan cheese
- 2 Tbsp balsamic vinegar