Bruschetta Pasta

📝 Ingredients

• 1 pound linguine pasta
• 4 large vine-ripened tomatoes (~3 cups)
• 1/4 cup extra virgin olive oil
• 1/2 cup basil leaves (chiffonade)
• 3 plump garlic cloves (minced)
• 1 tablespoon balsamic vinegar
• Freshly ground salt and pepper to taste
• Parmesan cheese (shaved)
• Crushed red pepper (optional garnish)

👨‍🍳 Instructions

1. 1In a large pot, boil water for pasta as directed on package. When it comes to a boil gently place the tomatoes in using a large spoon and let them cook for 1 minute. Remove with a slotted spoon and set aside. Drop the pasta into the boiling water and cook as directed on package.
2. 2In a large bowl, combine olive oil, basil, garlic, balsamic vinegar, and salt and pepper.
3. 3When the tomatoes have cooled enough to handle, remove the skins from the tomatoes (As you would a peach. Trust me, after boiling it's really easy.) and then dice. Add to the large bowl.
4. 4When the pasta is finished cooking, transfer it with a spaghetti spoon straight from the pot to the bowl of tomatoes. Toss until all pasta is coated. Taste and add more salt and pepper if desired. Add a little of the pasta water if the pasta seems too dry. (You'll want to reserve about 1/2 cup if you are planning on eating this for leftovers.)
5. 5Serve topped with shaved Parmesan cheese and red pepper.