Bruschetta Pasta
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(6)
Ingredients
4 to 6 servings
- 1 pound uncooked thin spaghetti
- 1 pound cherry tomatoes, chopped
- 1 cup chopped fresh basil leaves (about 1 ounce)
- 1/3 cup extra virgin olive oil
- 1/3 cup very finely diced red onion
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, pressed or minced
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for topping (optional)
- 1 tablespoon olive oil or butter
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Panko breadcrumbs
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Preparation
Step 1
Heat a large stockpot of generously-salted water until boiling.
Step 2
Stir together the chopped tomatoes, basil, olive oil, balsamic, red onion, garlic, and a generous pinch of salt and pepper in a medium mixing bowl until combined. Set aside.
Step 3
Meanwhile, heat oil or melt butter in a large sauté pan over medium heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring frequently. Add the breadcrumbs and stir to combine. Continue cooking, stirring occasionally, until the breadcrumbs are golden. Transfer to a bowl and set aside.
Step 4
Cook the pasta until just al dente. Strain and return to the stockpot.
Step 5
Top the pasta with the bruschetta mix and briefly toss to combine. Serve warm, topped with the garlicky breadcrumbs and Parmesan, and enjoy!
Step 6
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Chef's notes
Give the bruschetta mix time to marinate. It’s best to toss the bruschetta mix together first so that all of those delicious flavors can have time to marinate while you prepare the remainder of the recipe.
Don’t overcook the pasta. For al dente pasta, you want each noodle to have a firm, slightly chewy texture.
Add the breadcrumbs at the very end. I recommend sprinkling on the garlicky breadcrumbs just before serving.
