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Bruschetta Pasta

Stove-TopVegetarian
Time :15 minutes
Yield :4 servings
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The Scoop

Bruschetta left the appetizer platter and joined the pasta party!
Juicy tomatoes, fresh basil, garlic, Parmesan, and good olive oil get tossed with hot al dente pasta for a bright, fresh dinner that tastes like summer and takes almost no time to pull together.
Hack it:
Add a splash of balsamic glaze for a sweet-tangy finish.
Toss in mozzarella pearls, burrata, or creamy ricotta for extra richness.
Add crushed red pepper or Calabrian chiles for a little heat.
Stir in chopped olives, roasted red peppers, or artichokes for more Mediterranean flavor.
Swap Parmesan for Pecorino Romano or add toasted breadcrumbs for extra texture.
Finish with lemon zest and a handful of fresh arugula for even more freshness.
Leftovers:
Turn it into a cold pasta salad with mozzarella, olives, and extra basil.
Spoon the pasta onto toasted sourdough and finish with balsamic glaze for bruschetta-inspired crostini.
Toss with chickpeas and arugula for a quick lunch bowl.
Bake with mozzarella until bubbling for an easy cheesy pasta bake.
Fold into an omelet or frittata with extra Parmesan for a next-day brunch.

Ingredients

  • 10 ounces pasta, of your choice
  • 2 cups tomatoes, finely chopped
  • 2 cloves garlic, minced
  • 1/4 medium onion, finely chopped
  • 6 basil leaves, finely chopped
  • 1 cup parmesan cheese, freshly grated
  • 1/4 cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Directions

  • Bring a pot of salted water to a boil.
  • Cook the pasta to al dente in the salted water according to package directions.
  • Combine the tomatoes, the garlic, the onion, and the basil together in a bowl.
  • Add the parmesan cheese and the oil to the tomato mixture, stirring to combine.
  • Once the pasta is cooked, drain the pasta and transfer it to a large bowl.
  • Pour the bruschetta sauce over the hot pasta and toss to combine.
  • Taste for seasoning and add salt and pepper to taste.
  • Serve.
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