Bruschetta Pasta
This bruschetta pasta is bursting with the freshest ingredients – vine ripe tomatoes, fresh basil, garlic and a bit of pungent, red onion. Tossed with a drizzle of balsamic before serving, this recipe features a flavorful, no-cook sauce that’s perfect for the warm, bright days ahead!
What we love about this bruschetta pasta
- Obviously bruschetta is a classic Italian flavor combination, making it perfect to pair with pasta. What makes this dish outstanding is the raw elements of the bruschetta sauce, making it extra flavorful with a crisp bite. We’ve added balsamic at the end to really highlight the sweet, fresh flavors of the tomatoes.
- This pasta is amazing when it’s reheated. The vibrant flavors of balsamic and red onion intensify as time goes on, making it extra flavorful. Just add a splash of extra pasta water before storing in an airtight container to help prevent the pasta from drying out!
Here’s what you’ll need to make it
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- Tomatoes
- Fresh basil leaves
- Fresh garlic
- Red onion
- Balsamic vinegar
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this bruschetta pasta
Cook the pasta. Bring a large pot of salted water to a boil. Cook penne pasta to al dentè, reserve ½ cup of pasta water then drain and set aside.
Make the bruschetta. While the pasta is cooking, combine bruschetta ingredients in a large mixing bowl. Stir to combine and set aside until pasta is finished cooking.
Toss with balsamic. Return pasta to the pot with a few tablespoons of pasta water. Add bruschetta, balsamic vinegar and parmesan cheese, stirring until everything is well coated in sauce. Top with additional fresh basil, parmesan cheese and a drizzle of extra balsamic and serve immediately.
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Bruschetta Pasta
- Total Time: 20 minutes
- Yield: 8 1x
Description
This bruschetta pasta is bursting with the freshest ingredients – vine ripe tomatoes, fresh basil, garlic and a bit of pungent, red onion. Tossed with a drizzle of balsamic before serving, this recipe features a flavorful, no-cook sauce that’s perfect for the warm, bright days ahead!
Ingredients
- 16 ounces penne pasta
- 8 large ripe tomatoes, diced (about 2 pounds tomatoes)
- 1 cup fresh basil leaves, sliced
- ¼ cup red onion, diced
- 3 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon coarse salt
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons balsamic vinegar
- ¼ cup shredded parmesan cheese
Instructions
- Cook the pasta, according to package directions, to al dentè. Reserve ½ cup of pasta water, drain and set aside.
- Make bruschetta while the pasta cooks. In a large mixing bowl, combined tomatoes, basil, red onion, garlic, salt and pepper. Stir to combine and set aside.
- Return the pasta to the pot with a few tablespoons of pasta water. Add bruschetta, balsamic vinegar and parmesan cheese, stirring to combine and coat pasta with sauce.
- Garnish with additional shredded parmesan cheese and sliced basil leaves.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Penne
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 292
- Sugar: 2.7 g
- Sodium: 193.3 mg
- Fat: 8.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 44.7 g
- Fiber: 2.3 g
- Protein: 8.8 g
- Cholesterol: 1.8 mg
This was a great recipe and so easy to make! The whole family thought it was really flavorful and the red onion and balsamic gave it a flavorful kick. We will be making this again!