It’s hot and we’ve had a busy day. I needed a quick and cool dinner idea. I took the kids bowling using free coupons from AMF lanes. Kids can bowl free all summer long when you sign them up for the coupons, not too bad of a deal. With the heat and being tired,  I really didn’t feel like a heavy meal or a heavy sauce for dinner. I decided to combine a few of my favorite flavors.

Oh, by the way, I am pretty certain I do not have a wheat or gluten allergy but something is not right yet so I will end up getting a blood test to determine what’s going on. I wanted to make bruschetta but I didn’t just want it on bread, I really wanted pasta tonight since I was holding off on wheat products for a while and my craving for carbs was rearing it’s ugly head. I put on my creative thinking hat and went to work. I combined the recipes and came up with a fun idea-spaghetti bruschetta.

Spaghetti Bruschetta

1 large tomatoes, diced

1/2 large red onion, diced

3-4 cloves of garlic, diced

1 Tbsp Balsamic vinegar

1/2 cup olive oil, divided

3 Tbsp fresh basil, chopped

1 Tbsp fresh oregano, chopped

salt and pepper

Parmesan, grated fresh

1 pound cappellini pasta or angel hair

Day old French or Italian bread

Directions: Mix all vegetables, herbs, 1/4 cup of the olive oil and vinegar in a bowl and let sit for 20-30 minutes. Cook pasta about 5-6 minutes and drain. Toss with a little olive oil. Meanwhile slice bread and brush with olive oil. Broil until golden brown, flip and finish toasting. Rub each slice of bread with the cut side of a clove of garlic. Add cheese to tomato mixture. Serve pasta with tomato mixture on top, drizzle with olive oil and a slice of bread on the side. Voila’!

Here is my past version of bruschetta with bread only.