- 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
- 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.