Fat-free, fresh, easy, bursting with flavor!
Sounds too good to be true. But seriously, here’s a recipe that I adapted from “The Splendid Table, Recipes from Emilia-Romagna, the Heartland of Northern Italian Food” by Lynne Rossetto Kasper. I used pappardelle pasta instead of tagliatelle simply because I had some in my pantry. Perfect for Bruschetta Pappardelle!
Use only vine-ripened tomatoes, fresh basil and the highest quality of Modenese balsamic vinegar. Served cold on hot pasta, it’s a perfect recipe for hot summer days.
If you can’t find fine balsamic vinegar from Modena, Italy, than add some of the balsamic ‘glaze’ now available. It’s thicker and more sweet than the commercial balsamic vinegar found in the United States.
So delicious, that even my husband asked for ‘more’ sauce. Something he, a super-picky eater, only does when he really likes!
While the pasta water is coming to a boil, make the bruschetta ‘sauce’ since it needs to set for 15 minutes. Enough time to allow all of those wonderful flavors to blend together nicely.
I add sugar to taste in this sauce because it is a little too tart for us without it. If I had a lot of true balsamic vinegar, which is nearly like a sweet syrup, I’d avoid adding sugar. I haven’t opened my family’s heirloom balsamic vinegar yet. That has to be saved for super special occasions.
Don’t make this ahead of time, Bruschetta Pappardelle is best when served as fresh as possible.
egg pappardelle has a subtle pale yellow color
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Bruschetta Pappardelle
Ingredients
- 1 cup high balsamic vinegar (use the highest quality you can OR substitute Ā½ cup regular quality balsamic vinegar with Ā½ cup balsamic vinegar āglaze)
- sugar to taste to reduce the acidic flavor (optional that I added)
- 2 large garlic cloves, minced
- 1 medium red onion, diced
- 8 large vine-ripe tomatoes (about 3 pounds), cored and cut into bite-size pieces
- ā cup minced fresh basil leaves
- fresh-cracked sea salt and black pepper to taste
- 1 pound dried imported egg pappardelle or tagliatelle
- 1 cup Parmigiano-Reggiano cheese, shaved or grated
Instructions
- Fill large pot with water.
- Add about 2 Tbsps. salt.
- Bring the salted water to a boil.
While the water is heating, prepare the Bruschetta Sauce
- Pour vinegar in a medium sized bowl.
- Add garlic and onion.
- Marinate for 15 minutes.
- Taste to determine if sugar is needed, add a tiny bit at a time until mixture is not too tart.
- Add the basil, tomatoes, salt and pepper.
- When water is boiling, drop the pasta in and cook for 5 minutes if using dried pasta, or for only 2 minutes if using fresh pasta.
- Taste to make sure pasta is not over-cooked beyond al dente.
- Drain pasta.
- Toss pasta with the tomato mixture.
- Top with parmigiano cheese.
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I hope that you enjoy this delicious recipe for Bruschetta Pappardelle!
This proves again that delicious food doesn’t have to be complicated and expensive. Well done, Roz.
You’re right Angie — and simplest is usually the best to taste the best ingredients of a recipe!
Roz
Pappardelle is my favorite kind of pasta and this fresh, beautiful sauce would make such a perfect summer meal. My tomatoes are just starting to ripen and I can’t wait to try this!
I really like the pappardelle pasta shape too, Susan. I just don’t use it enough!
Thanks for stopping by,
Roz
Pappardelle is such a wonderful pasta, but alas, it’s so hard for me to find in the markets here in NH … where do you get yours? As for The Splendid Table … it’s such a fine cook book! No wonder your adaptation caught my eye! So fresh and perfect for this time of year! Stellar post, Roz !!!
Thank you again Susan!
Roz
Looks really wonderful and fresh tasting, Roz! I think I would love the sweet/tart component to this recipe. You are so fortunate to have balsamic vinegar from your family. I just love any recipe with balsamic vinegar in the ingredients. If I had such special vinegar, though, I would save it for special occasions, too! Thank you for another great summer recipe!
You’re welcome Shari! Always my pleasure to share any of my recipes with you! Hope you’re doing great out in AZ!
Roz
Beautiful pasta! This looks very tasty! Thanks for sharing the recipe š
I’m always happy to share this and any recipe with you Zaza! Hope you have an awesome new year in 2016!
Thanks for your ‘online’ friendship through the years!
Roz
I want to make this asap while the fresh garden tomatoes are so wonderful. Like you, I’ve got aged balsamic I brought back from a small producer in Emilia Romagna, and am parsing it out as though it were gold.
You’re SO lucky to have some aged balsamico in your pantry, Linda! I’m sure it is so SWEET! Hope you’re doing well!
Roz
Ciao, Bella!
I just found your blog & I love it! I grew up in Italy & now live in Southern California. Your photos & recipes are lovely! I’m looking forward to exploring more. Have a lovely weekend.
WELCOME SUSAN! I’m so glad that you found my blog to follow along and join in the foodie, garden, and travel conversations among some really great people!
Grazie,
Roz
This just screams summer. Perfection.
Awe, thanks Mindy! You’re so kind!
Roz
Way to go, Roz! It’s a great dish that looks gorgeous! Balsamic vinegar is a wonderful thing so it has to be delicious in the sauce. Perfect for summer with all the bold colors. Thanks for the recipe!
You’re welcome Pam! Always my pleasure to share and have you stop by!
Roz
Roz,
I have an electric cooktop, so I probably could make a whole meal while waiting for water to boil. š You’ve created another beautiful dish. The pictures look mouth watering.
Annamaria
Thank you so much Annamaria! Hope you’re doing well!
Roz
Oh yes, I love bruschetta and I love pappardelle so why not combine the two! Looks wonderful!
Hi Monica!
Iām just now getting to respond back to you and to the many other commenters since my little surgery episode recently. Thanks for stopping by!
Happy fall to you!
Roz
I love that you revived this post! It looks perfect for my lunches—now I just need some kind souls to give me some garden tomatoes! Mine bit the dust.
Hi Liz,
I’m just now getting to respond back to you and to the many other commenters since my little surgery episode. Thanks for always stopping by!
Roz
I have been making a very similar recipe the last 3-4 summers (whenever I can get fresh tomatoes). Not only is it easy, but it’s DELICIOUS! My husband is a very “picky” eater, and he LOVES it! It is a great recipe for a last minute dinner, or when company is coming—it’s THAT good! Thanks for another great post, Roz.
Diane,
You’re so welcome! I’d love to know how you make yours and make any adjustments to my recipe. Sounds like our family’s have a lot of similar taste preferences!
Roz
I am amazing how easy this came together and looks like it took all day! Lovely presentation!
Thanks Claudia! It’s always nice to hear from you!
Ciao,
Roz
I’ve never used balsamic in a tomato sauce, Roz, but this sure does sound good. Love, too, that you’ve used pappardelle. When I cut pasta by hand, I’ll make pappardelle .I’ve a number of pasta cutting contraptions but none can compare with a wide pasta noodle. š
Hi John,
Thanks for your kind words! I hope that you’re doing well and that you stop by again with your Italian food wisdom!
Ciao,
Roz
This looks so delicious and I am looking forward to making it for my family