Fried Saifun Spaghetti Bruschetta

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You can deep fry the noodles a few hours in advance if you like, but you should serve immediately after mixing the noodles with the tomato mixture.

Using your hands, tear the noodles into little bundles.

Put the vegetable oil in the pan until it is 2 inches deep. Heat on medium-high because you'll want the oil to be at 375ºF. Test the oil once it seems hot by putting in a few individual pieces of saifun noodle. If it immediately puffs up in a few seconds, then the oil is hot enough. If not, try again in a minute.

Fry a golf ball sized bit of noodles at a time until they puff up and float to the top, stirring if there are bits that aren't fried. Each batch will only take a few seconds to puff. Remove and put on a paper towel. Repeat until all the noodles are fried.

Peel the tomatoes by dunking in boiling water for about 30 seconds. Then run under cold water and remove the peel. Cut in half and carefully remove the seeds. Dice the tomato.

In a small bowl, mix the tomatoes with the garlic, basil, salt and pepper.

Mix the noodles with the tomato mixture and serve immediately.

Serves 4.