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Bruschetta Pappardelle

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 1 cup high balsamic vinegar (use the highest quality you can OR substitute 1/2 cup regular quality balsamic vinegar with 1/2 cup balsamic vinegar ‘glaze)
  • 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
  • 2/3 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


  1. Fill large pot with water.
  2. Add about 2 Tbsps. salt.
  3. Bring the salted water to a boil.

While the water is heating, prepare the Bruschetta Sauce

  1. Pour vinegar in a medium sized bowl.
  2. Add garlic and onion.
  3. Marinate for 15 minutes.
  4. Taste to determine if sugar is needed, add a tiny bit at a time until mixture is not too tart.
  5. Add the basil, tomatoes, salt and pepper.
  6. 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.
  7. Taste to make sure pasta is not over-cooked beyond al dente.
  8. Drain pasta.
  9. Toss pasta with the tomato mixture.
  10. Top with parmigiano cheese.

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