Bruschetta Pasta

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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 ^[4]

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 ^[5]

 

 

Catelli Classic Spaghettini Pasta ^[6]

 

What I served with this pasta

 

Italian Spice Rubbed Grilled Chicken ^[7]

and barbecued mushrooms; simply toss them on the grill until they’re cooked to your preference 🙂

 

 

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 ^[8]

 

Chicken Bruschetta ^[9]

 

Pasta Pesto alla Carlofortina ^[10]

 

 

Print ^[2]