Fresh Basil LeavesI used mine mostly for garnish, but feel free to add more to the dish itself
2-3slicesof Breadcrust removed, cut into large cubes & toasted
About 2 C of Balsamic Vinegar
OPTIONAL: 1/4 tsp Agave Syrup
OPTIONAL: Pinch of Salt
Begin by placing the balsamic vinegar into a heavy bottomed sauce pan and heat to boiling. Reduce the heat and simmer for about 15 minutes or until thickened and syrup. Allow to cool completely. The glaze will thicken as it cools. You can add the agave and pinch of salt while it's cooling.
Boil and drain the pasta. Give it a very brief rinse. This helps it keep from sticking together. Alternately, you can toss with a drizzle of olive oil which is what I did.
Meanwhile, prepare the tomatoes by slicing in half.
Thinly slice the red onion.
Pull off the basil leaves and set aside.
Remove the crusts from 2-3 slices of bread and cut into large cubes. Toast until golden.
All that's left to do is assemble and top with a drizzle of the balsamic glaze. I like to add a pinch of salt, but if you cook your pasta WITH salt, be sure to taste test first. It's easier to add then to to take away.