Bruschetta Pasta
Transform your favorite summer appetizer into a delightful main course with this Bruschetta Pasta recipe! Featuring tender spaghetti or linguine swirled in a bright, tangy sauce of sautéed cherry tomatoes, garlic, and fresh basil, this dish is a celebration of simple, bold flavors. Finished with a drizzle of sweet balsamic glaze, a sprinkle of Parmesan cheese, and a touch of red pepper flakes for a subtle kick, it’s a comfort meal that feels light and elegant. Perfect for a quick 30-minute dinner, this recipe combines the fresh vibrancy of bruschetta with the satisfying heartiness of pasta, making it an irresistible option for any weeknight or casual gathering. Pair it with a crisp salad or toasted garlic bread for a meal that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze
- 0.5 cups Parmesan cheese
- 3 garlic cloves
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 8 cups water
Instructions
Bring 8 cups of water to a boil in a large pot. Add 1 teaspoon of salt and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, halve the cherry tomatoes and prepare the other ingredients. Slice the garlic cloves thinly and chiffonade the basil leaves (roll them into a bundle and cut into thin strips).
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes and a pinch of salt and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Toss in the red pepper flakes and stir. If the mixture seems too dry, add a splash of the reserved pasta water to create a light sauce.
Add the drained pasta to the skillet and toss to combine, ensuring the pasta is well coated in the tomato mixture. If needed, gradually add more pasta water to reach your desired consistency.
Turn off the heat and add the chiffonade basil, 1 tablespoon of extra virgin olive oil, and the balsamic glaze. Toss until evenly distributed.
Plate the pasta and garnish each serving with freshly grated Parmesan cheese and additional basil leaves if desired.
Serve immediately and enjoy the fresh, vibrant flavors of Bruschetta Pasta!
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
