Bruschetta Pasta
Here I present my recipe for Bruschetta Pasta, everything awesome about summer on a plate!
Its tomato season!!! We picked our first tomato of the season last night and I made:
Marinated Tomato Salad
This is one of the first recipes I ever developed… before I even knew I wanted to write recipes. I came up with it when I was in university… 20 years ago 😱
That really puts things into perspective 🥰
Life is awesome isn’t it?
Back to Bruschetta Pasta
Our garden is pretty small but we have the “Italian” essentials; lettuce, cucumbers (not Italian), parsley, rosemary, basil and of course… tomatoes 🍅
The fixens for Bruschetta!
I love all things Bruschetta and wanted to try it another way. Adding the hot pasta to the tomato mixture allows the pasta to absorb all the summery flavours.
This is how you make Bruschetta Pasta
Combine the tomatoes, garlic, basil, olive oil and pepper only (adding salt too early will draw the juices out of the tomatoes making them soggy) and then cover with plastic wrap and let stand on the counter (don’t put it in the fridge).
Cook the pasta according to package directions, then drain well.
Season the tomato mixture with salt.
Transfer the hot pasta to the bowl with the tomato mixture; mix well.
Taste and adjust seasoning.
Serve immediately or let the pasta sit in the tomato juices for up to 30 minutes; serve hot or at room temperature.
Ingredients used in this dish
Gallo Extra Virgin Olive Oil
Catelli Classic Spaghettini Pasta
What I served with this pasta
Italian Spice Rubbed Grilled Chicken
A fresh tomato sauce with fresh Basil and garlic; everything incredible about bruschetta served with thin pasta instead of bread!
Other dishes you might like
Tuscan Summer Pasta
Chicken Bruschetta
Pasta Pesto alla Carlofortina
Bruschetta Pasta
- Total Time: 11 minutes
- Yield: 4-6 1x
Description
A fresh tomato sauce with fresh Basil and garlic; everything incredible about bruschetta served with thin pasta instead of bread!
Ingredients
4 Medium tomatoes, chopped
2 Cloves garlic, crushed
8 to 10 basil leaves, torn
4 tbsp extra virgin olive oil
Pepper, to taste
500 g Spaghettini
Salt, to taste (1/4-1/2 tsp)
Instructions
Combine the tomatoes, garlic, basil, olive oil and pepper only (adding salt too early will draw the juices out of the tomatoes making them soggy) and then cover with plastic wrap and let stand on the counter (don’t put it in the fridge).
Cook the pasta according to package directions, then drain well.
Season the tomato mixture with salt.
Transfer the hot pasta to the bowl with the tomato mixture; mix well.
Taste and adjust seasoning.
Serve immediately or let the pasta sit in the tomato juices for up to 30 minutes; serve hot or at room temperature.
Notes
- Top with freshly grated Parmesan cheese!
- Prep Time: 5 Minutes
- Cook Time: 6 Minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian