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!
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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.
Nutrition
Calories: 310kcal Carbohydrates: 48g Protein: 10g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 2mg Sodium: 208mg Potassium: 445mg Fiber: 3g Sugar: 5g Vitamin A: 1245IU Vitamin C: 18mg Calcium: 71mg Iron: 1mg