Bruschetta Pasta with Seasoned Bocconcini

Bruschetta Pasta with Seasoned Bocconcini

Ruth over at Once Upon a Feast has been organizing Presto Pasta nights every Friday for 2 years now. I don't eat pasta as often as I would like but since it is Spring I wanted to celebrate with flavours yet to come...juicy vine-ripened tomatoes; sweet, sun-warmed bell peppers; and the flavours of the sun drenched Tuscany hills. Since I had purchased a very large container of cherry bocconcini they had to be incorporated into the mix as well. Move on over winter and HELL-O summer!!

**Bruschetta Pasta with Seasoned Bocconcini**

4 large ripe tomatoes, chopped

2 garlic cloves, minced

1 medium red onion, finely chopped

1 yellow sweet bell pepper, finely chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

1 pound bowtie pasta or other pasta of your choice

3 tablespoons minced fresh basil leaves

Seasoned Bocconcini, (recipe follows)

In large bowl, combine vegetables with oil, vinegar, Kosher salt and black pepper. Cook pasta according to package directions. Reserve 1 cup cooking liquid; drain pasta and toss with vegetable mixture. Add pasta water as needed for sauce. Stir in Seasoned Bocconcini mixture to pasta and vegetables. Top with fresh basil. Serve warm or at room temperature.

Seasoned Bocconcini

1 container 7 ounces fresh mozzarella (cherry Bocconcini), drained, cut into small pieces

1 tablespoons olive oil

1 teaspoon Kosher salt

1 teaspoon black pepper

¼ teaspoon red pepper flakes

In medium bowl, combine ingredients; cover and refrigerate until needed.

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