Business and Computer Technology
Culinary student stiring
Male chef plating food

Pasta Bruschetta

2 lb fresh local tomatoes chopped
½ cup extra virgin olive oil
24 ounces fresh mozzarella
½ cup diced red onion
2t cracked black pepper 
3 garlic cloves minced
2 ounces fresh basil chopped
¼ cup reduced balsamic (less if preferred)
1 pound uncooked pasta (tomato basil pasta)

  1. To make reduced balsamic, place a pot of balsamic vinegar over medium heat and cook until the vinegar has reduced by 2/3. Be careful not to burn.
  2. Mix all ingredients listed in a big mixing bowl and allow to sit for about an hour.
  3. Cook pasta according to the package directions.
  4. Toss hot pasta with the bruschetta mixture and garnish with fresh parmesan cheese.