Bruschetta Pasta (Pasta with Tomatoes and Basil)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Resting time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
Italian
Bruschetta Pasta (Pasta with Tomatoes and Basil)
Description
Bruschetta Pasta (Pasta with Tomatoes and Basil) features cooked pasta gently stirred into a simple bruschetta mixture composed of fresh tomatoes, minced garlic, extra-virgin olive oil, balsamic vinegar, fresh basil leaves, and shredded Parmesan cheese. This combination allows the heat of the pasta to slightly warm the mixture, helping the ingredients meld and release their aromas without cooking the fresh components. The pasta absorbs subtle tomato juices and infuses the dish with herbal notes.
The texture is tender pasta with bursts of juicy tomato and a hint of creamy Parmesan binding the flavors together. The balsamic vinegar introduces a mild acidity that balances the sweetness of the tomatoes and the richness of the olive oil. The fresh basil adds aromatic brightness throughout each bite.
This pasta is best served as a light meal on its own or paired with grilled proteins such as chicken or shrimp. It holds well when chilled, making it suitable for meal prep or a cold pasta salad. Variations include using different pasta shapes depending on preference and substituting vegetarian or vegan Parmesan alternatives if desired.
The recipe notes stress the importance of allowing the pasta to rest with the bruschetta sauce for a few minutes to thicken the sauce consistency. Tomatoes can be adjusted by blotting or seeding to control liquid content, and the pasta water can be used to adjust sauce moisture as needed. This method ensures a balanced final dish.
Ingredients
- 8 oz. pasta any kind, see notes
- 2 cloves garlic minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup basil cut chiffonade or roughly chopped, fresh leaves
- 2 cups tomato any kind, chopped
- 1/2 cup Parmesan Cheese shredded
- kosher salt
- black pepper
Instructions
- Bring a heavily salted pot of water to a boil. Add the pasta (8 oz.) and cook according to directions until al dente.
- Meanwhile, make the bruschetta. Add the minced garlic (2 cloves), olive oil (1/4 cup), balsamic vinegar (1 tablespoon), fresh basil (1/2 cup), chopped tomatoes (2 cups), and shredded parmesan cheese (1/2 cup), as well as 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to a large bowl. Mix together and set aside as the water boils and pasta cooks, stirring occasionally and allowing the flavors to marry.
- When the pasta has finished cooking to al dente, use a slotted spoon to transfer it directly from the pot to the bowl with the bruschetta. (Alternatively, you can set aside 1/4 cup of the pasta water and drain in a colander, and mix the reserved pasta water in with everything in the large bowl).
- Mix everything together in the bowl and allow to sit for about 5 minutes to absorb the flavors and thicken a bit, stirring occasionally. Taste and season to taste if needed.
- Serve with extra basil, parmesan, and black pepper if desired.
Notes
- Let the pasta sit with the bruschetta mixture for several minutes to thicken the sauce and enhance flavor melding.
- If tomatoes release too much liquid, blot or seed them before mixing to prevent a watery sauce.
- Traditional white pasta works best for sauce absorption due to starch content but whole wheat or gluten-free varieties may be used according to preference.
- To make this dish vegan, substitute Parmesan cheese with a plant-based alternative or omit it entirely.
- This pasta can be served warm immediately or chilled and eaten cold within 24 hours, making it convenient for make-ahead meals.
- Consider adding grilled chicken, shrimp, fresh mozzarella, burrata, or white beans to increase protein and make the dish more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 209mg | 9% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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