Tomato Bruschetta

Garlic-rubbed grilled bread piled with marinated tomatoes, basil, and a thread of good olive oil.

Minutes

Serves

4.9

Rating

EASY

Level

Method

Bring a large pot of well-salted water to a rolling boil for the pasta.
While it heats, build the sauce with olive oil, garlic, and the core ingredients.
Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
Toss hard to emulsify, plate, and shower with cheese and cracked pepper.

In the kitchen

More Italian

Eggs, pecorino, and rendered guanciale folded into hot pasta with nothing but its own glossy sauce.

Three ingredients, all technique: pecorino and cracked pepper emulsified into a silk cloak for the noodles.

Blistered cherry tomatoes burst into a quick summer sauce that clings to every ridge of the penne.

A long, slow ragu of beef and pork loosened with milk and wine, ladled over fresh ribbons.