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5.0 from 186 votes

Bruschetta Pasta (Pasta with Tomatoes and Basil)

This Bruschetta Pasta with fresh tomatoes, basil, garlic, and olive oil comes together in 15 minutes for an easy vegetarian dinner recipe!

Prep Time
10 mins
Cook Time
10 mins
Resting time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 399 kcal
Course: Main Course
Cuisine: Italian

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 fresh basil leaves cut chiffonade or roughly chopped
  • 2 cups chopped tomatoes any kind
  • 1/2 cup shredded Parmesan cheese
  • kosher salt and black pepper

Instructions

    Cup of Yum
  1. Bring a heavily salted pot of water to a boil. Add the pasta (8 oz.) and cook according to directions until al dente.
  2. 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.
  3. 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).
  4. 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.
  5. Serve with extra basil, parmesan, and black pepper if desired.

Notes

  • It's important to allow this pasta to sit for a few minutes so the sauce thickens. If it seems too thin, just give it a little more time. There may be more or less liquid depending on the kind of tomatoes you use- the chopped tomatoes may be blotted dry or seeded before using if this is a concern for you.
  • I used penne for this. It would be great with spaghetti, farfalle, linguine... whatever! Traditional white pasta will work best for creating a sauce because of it's starch content, but you can use whole wheat pasta, or a gluten-free pasta such as chickpea or rice if you prefer.
  • To make this vegan, substitute the parmesan cheese with your favorite substitute or omit it. 
  • Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. If you prefer, you can look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
  • This pasta can be served warm as is, or made ahead, refrigerated, and served cold within 24 hours.
  • Serve this pasta as a light meal on its own, or pair with grilled chicken or shrimp, or bulk it up with some fresh mozzarella, burrata, or white beans for more protein.

Nutrition Information

Calories 399kcal (20%) Carbohydrates 47g (16%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 9mg (3%) Sodium 209mg (9%) Potassium 323mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 876IU (18%) Vitamin C 11mg (12%) Calcium 175mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 399

% 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.