This topping tastes great tossed with pasta, or use it as a bruschetta topping. Both are delicious.
1 cup chopped tomatoes
4 Tbsp red wine vinegar
2 tsp capers
1 tsp sugar
½ tsp chili flakes
20 thinly sliced basil leaves
2 tbsp olive oil
2 tbsp butter
2 cups sliced fresh mushrooms (we used a combination of available mushrooms)
½ cup finely chopped spring onions
2 garlic cloves, sliced
½ cup shaved hard cheese like Parmesan
Salt and pepper to taste
FOR PASTA: Cook pasta according to directions on the pack – we used spiral fusilli pasta.
Combine first 6 ingredients in a medium bowl and set aside.
In a frying pan over medium heat add olive oil and butter. Add mushrooms, onions and garlic and cook until tender, stirring frequently. Add mushroom mixture to tomato mixture and toss gently to combine. Add cooked pasta, parmesan and salt and pepper to taste. Serve immediately.
FOR BRUSCHETTA: Toast thick slices of diagonally cut French bread; spoon a tablespoon of the topping onto each bread slice. Sprinkle evenly with cheese and serve immediately.
Many experts say to always tear fresh basil leaves rather than slicing but for convenience and speed the slicing in this quick dinner is ideal. Slicing basil tends to make it turn black . Also many recipes call for seeded tomatoes – you can do this if you have the time – otherwise just roughly chop the tomatoes and add to the pasta.