STYLE

Penne rigate bruschetta perfect hot weather dish with no-cook sauce

07/03/2012 04:06 EDT | Updated 09/02/2012 05:12 EDT
This pasta dish will be a favourite for summer cooks as the sauce doesn't require cooking over a hot stove. This meal is fast, easy and a perfect pre-exercise dish.

Penne Bruschetta Pasta

1 pkg (375 g) whole-wheat penne rigate

625 ml (2 1/2 cups) chopped, ripe on-the-vine tomatoes

125 ml (1/2 cup) chopped sweet or white onion

250 ml (1 cup) loosely packed, chopped fresh basil leaves

125 ml (1/2 cup) loosely packed, chopped fresh parsley

15 ml (1 tbsp) sherry vinegar or balsamic vinegar

2 ml (1/2 tsp) each salt and pepper

4 cloves garlic, finely chopped

15 ml (1 tbsp) extra-virgin olive oil

In a large bowl, toss tomatoes with onion, basil, parsley, vinegar, salt, pepper and garlic. Let stand for at least 10 minutes.

Meanwhile, cook penne according to package directions. Drain well and toss with reserved bruschetta mixture.

Toss mixture with olive oil. Taste and adjust seasonings before serving. Serve warm or at room temperature.

Makes 4 servings.

Nutrition information per serving: 408 calories; 5 g fat (1 g saturated fat); 76 g carbohydrate; 15 g protein; 11 g fibre.

Source: Catelli Healthy Harvest.

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