I am the accidental subscriber to the New York Times "Five on Friday" recipes. One-Pan Bruschetta Spaghetti came up recently and I printed the recipe. The link to the recipe is above, and their picture below. Mine looked exactly the same, and I forgot to take a picture. As the author says in the introduction, you must "resolve not to eat the whole pile of noodles yourself".
It is also billed as not a traditional pasta dish, which is a relief, vis-a-vie the title. I am still stumped on "Bruschetta". So much for it being bread, toasted, as I thought. But I just listened to a series of chefs talking about their bruschetta, and mixed in with the descriptions of truffle oil and grinding the tomato pulp into the toast, the best description was "bruschetta, it's just stuff on toast."
That was an Australian chef. Loved him. But I still have not transitioned from Bruschetta bread to Bruschetta spaghetti. On the other hand, I have consumed in two days two thirds of what I had calculated as four days of meals. And, I will have consumed the whole pile of noodles myself.
Well darn - it's behind their paywall for recipes. Maybe you could cut and paste the recipe. They won't mind. It does look good.
ReplyDeleteIs it similar to this recipe?
Deletehttps://www.chelseasmessyapron.com/bruschetta-pasta/
Absolutely not, although the convoluted discussion of bruschetta is pretty good. I cannot believe the paywall! I cancelled my NYT months ago, but Five on Friday shows up in my email every Friday. I'll type out the recipe tomorrow.
DeleteI just checked the link again, and now I'm behind the paywall, too. But I have hard copy; damn the torpedoes, full speed ahead.
DeleteThat food paywall just irritates the living snot out of me. I'm not doing it on general principals.
DeleteActually, that should have been principles.
DeleteYep, the pal is not your best friend.
DeleteConsuming the whole pile of noodles yourself is the very best testament to how good it was.
ReplyDeleteAnd yes, I know bruschetta as stuff on toast (which has to include tomato in some form).
perhaps the bruschetta part is that the stuff on the noodles is what they make the 'just stuff on toast' out of. and I certainly would have expected that you would consume all the noodles yourself however many days it took.
ReplyDeleteHaha
DeleteA favorite Italian recipe is pork chops cooked in sauce in a big fry pan with cut up potatoes.
ReplyDeleteIt must be really good if you've already eaten that much of it! I printed the recipe and I'm going to try it next week.
ReplyDeleteConsuming the whole pile of noodles yourself is fine when spread over a few days. I used to make the "stuff on toast" form of Bruschetta when I still had a decent set of teeth capable of chewing. The toppings were put on the toast, then grilled until the cheese melted. Yummy stuff.
ReplyDeleteThat looks so good. Buon appetito.
ReplyDeleteI didn't get the recipe but your description alone makes me hungry for it! You are quite the cook Joanne!
ReplyDeleteHuh. Bruschetta spaghetti is interesting-sounding. I only know bruschetta as an anti-pasto. Like you said: stuff on toast.
ReplyDeleteLooks delicious....I may be having spaghetti with sauce and Parmesan cheese tomorrow....
ReplyDeleteIt does look awfully good. Maybe I will try it too.
ReplyDeleteHa, ha. If one likes spaghetti it is very easy to eat a lot at one sitting. Yours look very tasty (since it looks like the one in the photo). I might try this myself one day. These days I prefer spaghetti on the lighter side though in winter, spaghetti and meatballs with Parmesan cheese and garlic brad sounds awful good.
ReplyDeleteLooks yummy! I think you can afford the extra calories you might have consumed.
ReplyDeleteBetty
It looks awfully good in the picture! I always thought bruschetta was the tomato mixture that you put on crusty bread / toast, not the bread itself. Regardless, when you find a winner recipe like that one, you're all set - make it a few times a month! -Jenn
ReplyDeleteHere we call it tomato pasta. And it's really tasty.
ReplyDeleteHari OM
ReplyDeleteNope. Definitely Bruschetta is toasted bread spread with olive oil and brushed with garlic. It may have a variety of toppings, the most favoured being a tomato 'relish' of some description. So yes, it IS just toast with stuff on!!! To mistake the word for the topping itself shows a lack in that writer's understanding belying the standars of the source!
Nonetheless, I make many variations of pasta with tomatoes and herbs (no onion or garlic for me) and just call it veg spag. Tasty is all that matters!!! YAM xx
That's what I cooked last night. At the beginning of the outbreak, pasta was in short supply here because of people stock-piling carbs. I cook it about once a week because it is so easy - make the sauce, boil the spaghetti.
ReplyDeleteTry cooking the spaghetti IN the sauce. It's a whole new dish.
DeleteSounds like macaroni pudding to me...
DeleteOnly if you make spaghetti in cheese rue. WWW put the recipe further down. And when it's done, well, I can vouch for the picture.
Deletei have not had Bruschetta spaghetti, but we eat Bruschetta bread quite regularly and enjoy it greatly. I can'r begin to count the number of different ways we use pasta!
ReplyDeleteIt looks good to me, but I could probably live on pasta -- not that I come even close to doing it.
ReplyDeletePasta is a favourite here but we don’t eat it often. Therecipes looks good!
ReplyDeleteDying for some easy peasy recipes, like throw together in one pot without too much peeling or standing. Fire away if you can copy. I'll check meantime and see if I can grab it.
ReplyDeleteXO
WWW
HERE IT IS!
ReplyDeleteOne-Pan Bruschetta Spaghetti
YIELD 4 servings
TIME35 minutes
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won’t need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here — either a 12-inch version, or a deep 10-inch — to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you’re not draining the noodles as you would in a traditional pasta dish, it’s good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that’s just right for you.
INGREDIENTS
2 tablespoons olive oil
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
Pinch of red-pepper flakes, to taste
1 tablespoon cider vinegar
12 ounces thin spaghetti or linguine, broken in half
2 pounds Roma or Campari tomatoes, chopped (about 8 to 12 tomatoes)
1 teaspoon kosher salt
½ teaspoon black pepper
2 ounces finely grated Parmesan (about 1/2 cup), plus more for serving
About 1 cup basil leaves, for serving
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
PREPARATION
Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn’t stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there’s still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.
XO
WWW
Thank you! I was just about to type it to a new post.
DeleteWhy would the spaghetti be broken in half, surely the fun of spaghetti is in its length.
DeleteWhatever you call it, it looks delicious!
ReplyDeleteA great step up from Heinz spaghetti on Mother's Pride bread....staple of broke students in my day.
ReplyDeleteLooks good Joanne - I shall now go and look at the recipe.
ReplyDeleteAnd having read this we've all eaten spaghetti for supper!
ReplyDeleteYes, bruschetta is just a topping. You can make it or buy it in a jar. Before Covid, they used to include it in the make your own salad stands in the grocery store. All those have been taken out of the grocery stores and may never return again. They were such a nice convenience.
ReplyDeleteMy tomatoes started to ripen, so I will definitely try that recipe.
Just polished off the last of the raviolis and spaghetti from my favorite italian restaurant. Made three meals. I did take out of course.
ReplyDeleteIt looks yummy. I do also love the Australian's description of bruschetta. Sometimes honesty is indeed the best policy. Take care.
ReplyDeleteJust catching up on your blog posts. Glad to see you have been busy gardening, cooking and crafting. I love your glass lady in the flower pot.
ReplyDeleteGood for you consuming it all yourself!! How else can you be oh-so-happy, right?!
ReplyDelete"Bruschetta, it's just stuff on toast." I love it.
ReplyDeleteI love spaghetti, we eat it usually twice a week. So versatile.
ReplyDelete