Bruschetta Penne Rigate
“Bruschetta Penne Rigate”
This fresh, simple pasta recipe is best prepared at the height of the harvest when tomatoes and herbs are at their flavourful peak.
Preparation Time:
15
min
Cooking Time:
11
min
Servings:
4
Ingredients
3 cups (750 mL)
chopped, ripe, Roma or plum tomatoes
4
cloves garlic, minced
2/3 cup (150 mL)
chopped sweet onion
1 cup (250 mL)
loosely packed, chopped fresh basil leaves
1/2 cup (125 mL)
loosely packed, chopped fresh parsley leaves
1/2 cup (125 mL)
extra virgin olive oil
1 tbsp (15 mL)
red wine vinegar
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Penne Rigate #19
Shaved Parmigiano-Reggiano cheese
Method
  1. Toss the tomatoes with the garlic, onion, basil, parsley, olive oil, vinegar, salt and pepper. Let stand for at least 10 minutes at room temperature. Meanwhile, prepare the penne rigate according to package directions. Toss the hot (or cold) drained penne rigate with the reserved bruschetta mixture.
  2. Adjust the seasonings to taste. Garnish with shaved Parmesan cheese. Serve warm or at room temperature.
Tips
Substitute balsamic vinegar for the red wine vinegar.
Ingredient Notes
Roma tomatoes: Although not indigenous to Italy, the humble tomato that has become synonymous with Italian cuisine; tomatoes are actually native to Chili or Ecuador. Roma or plum tomatoes are meaty, egg-shaped tomatoes that are good for sauces and canning and easily found in most Canadian supermarkets. For the best flavour, always store tomatoes at room temperature, never in the refrigerator.
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Bruschetta Penne Rigate

“Bruschetta Penne Rigate”



Preparation time: 15
Cooking time: 11
Servings: 4


Ingredients

3 cups (750 mL)
chopped, ripe, Roma or plum tomatoes
4
cloves garlic, minced
2/3 cup (150 mL)
chopped sweet onion
1 cup (250 mL)
loosely packed, chopped fresh basil leaves
1/2 cup (125 mL)
loosely packed, chopped fresh parsley leaves
1/2 cup (125 mL)
extra virgin olive oil
1 tbsp (15 mL)
red wine vinegar
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Penne Rigate #19
Shaved Parmigiano-Reggiano cheese



Method

  1. Toss the tomatoes with the garlic, onion, basil, parsley, olive oil, vinegar, salt and pepper. Let stand for at least 10 minutes at room temperature. Meanwhile, prepare the penne rigate according to package directions. Toss the hot (or cold) drained penne rigate with the reserved bruschetta mixture.
  2. Adjust the seasonings to taste. Garnish with shaved Parmesan cheese. Serve warm or at room temperature.

Tips

Substitute balsamic vinegar for the red wine vinegar.

Ingredient Notes:

Roma tomatoes: Although not indigenous to Italy, the humble tomato that has become synonymous with Italian cuisine; tomatoes are actually native to Chili or Ecuador. Roma or plum tomatoes are meaty, egg-shaped tomatoes that are good for sauces and canning and easily found in most Canadian supermarkets. For the best flavour, always store tomatoes at room temperature, never in the refrigerator.