Bruschetta Pasta

Healthy. Flavorful. Easy. Ready in minutes. Not only does it check all the boxes and show off a naturally gorgeous color, it’s damn good. The marination of all the flavors is key to this sauce. However, it is the unexpected ingredient of molasses that offers a distinctive note, allowing the dish to achieve a hearty depth of flavor. Another great part? Leftover sauce can be tossed on toast, pizza, or a sandwich.

RECIPE

Ingredients:

• 1 pound Campari tomatoes

• 3 tablespoons chopped fresh basil, plus more for serving

• 2 tablespoons good EVOO

• 2 teaspoons balsamic vinegar glaze

• 2 teaspoons molasses

• 2 garlic cloves, minced

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 pound of spaghetti

• ½ cup freshly granted parmesan, for serving

• Chili flakes, optional

Instructions:

• FOR THE SAUCE: Cut tomatoes in half. Remove and discard seeds form half of the tomatoes, dice seeded tomatoes and place in a bowl. Dice remaining tomatoes and add to bowl. Stir in basil, EVOO, balsamic glaze, molasses, garlic, salt and pepper. Let stand 2-3 hours at room temperature, mixing every hour or so to evenly marinate. 

• ASSEMBLY: Once ready to eat, Bring a large, salted pot of water to boil and add the spaghetti and cook until al dente. Drain pasta and then add in the bruschetta sauce. Toss to combine. Serve with parmesan, remaining basil and chili flakes, if using.