When I Don't Feel Like Cooking I Make This Bruschetta Pasta

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Heat a large pan over medium-low heat, add 4–5 tablespoons of extra virgin olive oil and one crushed garlic clove, and cook gently for about 30 seconds without burning it.
2. Add the breadcrumbs, chopped parsley and chili flakes if using. Keep tossing until golden and crisp, then move to a bowl and set aside.
3. Boil a large pot of water with one tablespoon of sea salt, add the fusilli and cook for about 10 minutes or until al dente, stirring at least three times in the first 2–3 minutes.
4. Over a large bowl, hold each tomato, remove the green top and cut into small bite-sized pieces with a paring knife, letting the juices fall into the bowl.
5. Pour at least 5 tablespoons of extra virgin olive oil over the tomatoes. Add the remaining garlic clove, sliced thinly or crushed, depending on how strong you want the garlic.
6. Tear the basil leaves into the bowl, season with salt and pepper to taste, mix gently and let the tomatoes rest for at least 10 minutes.
7. Drain the cooked fusilli well, put it in a separate large bowl, drizzle with a little extra virgin olive oil and stir, then let it cool to at least room temperature.
8. Add the cooled pasta to the tomato mixture and toss gently until every piece is coated. Transfer to a serving bowl, top generously with the golden breadcrumbs and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicTomatoBreadcrumbFusilli