From my kitchen to yours, I bring you the delicacy of a pasta that is crispy, but at the same time tender; an explosion of flavor bathed in the glory of a fresh homemade bruschetta sauce. I hope it charms and entices you enough to cook it for yourself or to impress that special person in your life. Trust me, this recipe may be fairly simple, but it is all you need to bring some more sophistication and class to your cooking.

Ingredients (Serves 2-4)

  • Box of quality pasta – Farfallone, a larger version of Farfalle pasta, or most commonly known as large bow-tie pasta.

o   Farfallone pasta was originated in Northern Italy and dates back to the 16th century. Interestingly enough it was named after the Italian word for “butterfly” as it resembles butterfly wings. This decorative pasta form adds a nice elegant touch to our recipe.

o   High quality pasta will ensure better taste as it will hold the sauce uniformly and preserve its important ‘al dente’ texture. When choosing superior quality pasta, don’t blindly trust the packaging, but rather examine it closely and make sure it has a golden yellow color with uniform appearance and texture (no tiny specks). Lower quality pasta will have a darker brown color, dark shades, or lots of small specks in it. De Cecco or Voiello are probably one of the best brands you can find at your local supermarket. If those are not available choose one “Made in Italy” not necessarily “Imported from Italy”, nor trust the ones with Italian names, as these could actually be made somewhere else.

o   Always make sure to store your pasta in a cool, dry place. After opening the package always transfer to an airtight container to keep its quality.

  • 1-1½ pound of fresh Italian parmesan cheese
  • 2 Whole Shallots chopped
  • 2 Whole Sweet White Onions chopped
  • 1½-2 Whole Garlic minced
  • 6 diced Roma tomatoes
  • 10-20 leaves of fresh basil and similar quantity of parsley
  • ½ cup of Olive Oil
  • 2/3 cup medium quality balsamic vinegar
  • 1 oz of high quality balsamic vinegar
  • 4 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 tablespoon of coarse ground pepper


  • Large Black Iron Skillet or a large frying-pan

o   If you do not already own a black skillet definitely consider investing in one, or a couple, as they are one of the best cookware you can have and they last an eternity.  A black skillet will be made from cast iron and with time will develop a hard layer of grease or “seasoning” that will prevent the food from sticking and most importantly, it will add a unique flavor to it. Even better, there is no soap, cleaning or scrubbing involved, as usually everything slides off and you aim to leave a thin layer of greasy residue with every cooking. Other times, wiping it with a paper towel should do the trick. If you are intrigued by the secrets of black skillets then you will enjoy reading this.