Bruschetta Spaghetti

• 1 lb dry spaghetti noodles
• 7 cup fresh diced tomatoes ( juice and all)
• 8 tbsp jarred minced garlic
• 2 tbsp italian seasoning
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 1/2 large onions, diced
• 1 salt to taste
• 1 ground black pepper to taste
• 6 oz ball of fresh motzarella cheese ( or u can use shredded)
• 12 slice texas garlic toast
• 2 dash italian seasoning for garnish per serving

1. Cook noodles according to package directions.
2. Making sure they are aldente.
3. Drain and rinse noodles under cool water.
4. Set aside to drain.
5. Bake garlic bread accroding to package directions.
6. Or until crisp.
7. Set aside but keep warm.
8. In a bowl combine tomatoes, onions, garlic, salt, pepper, italian seasoning, vinegar, and the 1/4 cup of oil.
9. Mix well.
10. In a large skillet heat other oil until hot.
11. Place spaghetti noodles onto skillet and toss to coat well.
12. Add tomato mix and toss well.
13. Simmer 10-15 minutes or until heated through.
14. But not dry.
15. Place garlic toast on a serving plate.
16. Spoon spaghetti mix over.
17. Sprinkle with shredded motzarella.
18. Or crumbles of fresh motz.
19. Garnish with a sprinkle of italian seasoning.
20. Serve hot and enjoy!
21. This dish can also be served cold.
22. Skip cooking process.. toss all together.. refridgerate a few hours.
23. And proceed as normal.
24. You don't have to place spaghetti over the bread if u don't want to.
25. We were just keeping tradition as close as possible to actual bruschetta.
26. Great served as a side alongside garlic or italian seasoned chicken or sausage or pork!
27. Makes about 12 servings as a meal.

noodles, tomatoes, garlic, italian seasoning, olive oil, red wine vinegar, olive oil, onions, salt, ground black pepper, motzarella cheese, garlic, italian seasoning

Taken from cookpad.com/us/recipes/340363-bruschetta-spaghetti (may not work)