1/2cuptomato sauce(or marinara) more or less as desired
Instructions
Cook the pasta in a large pot of salted, boiling water as per package directions until al dente. Drain and set aside.
While the pasta is cooking, make the bruschetta mixture. Finely dice the tomatoes, discarding the seeds and insides. (I like to use a chopping tool to make this go much faster! See note).
Combine the tomatoes with the balsamic, olive oil, garlic, and salt. Add the tomato sauce or marinara. Toss to combine and season to taste. (If using a plain tomato sauce, you may need to add extra salt, garlic, and basil than you would using a marinara).
Once the pasta is drained, quickly heat the tomato bruschetta mixture in the same pot until just warm, approximately 3-5 minutes (or, you can leave it cold if desired). Do not cook too long as the goal is just to warm, not to break down the tomatoes. Remove from heat and stir in the basil.
When ready to serve, scoop the tomato mixture on top of the pasta. Garnish with more fresh basil and Parmesan if desired. Serve.
Notes
The tomato bruschetta mixture can easily be made in advance.It is very important to season your pasta as there is no thick sauce. Use salt in your pasta water, oil once drained, and/or lemon as desired.I like roma tomatoes because they have a high outer tomato flesh to inner seed ratio, which means less of the tomato is thrown out. Cherry tomatoes or grape tomatoes also work well.I personally love to use EXTRA basil and balsamic. Adjust the ingredients and seasonings to your preference!Marinara is best, but tomato sauce works too! Just season more if using tomato sauce as noted in instructions. Add more or less of the marinara/sauce as desired. Olive Garden used little sauce.Tip: Use a chopper like this one to make chopping the tomatoes easier and MUCH faster! If you hand chop, this may take longer than 30 minutes.