Bruschetta Pasta

Print Recipe

5 from 7 votes

Think bruschetta, but in pasta form—easy, fresh, and loaded with flavor. Shop the recipe here.

Prep Time20

Total Time20

Course: Dinner

Cuisine: American

Keyword: Bruschetta Pasta

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Large pot

Ingredients

Pasta

8 ounces thin spaghetti not the whole box!
2 cups cherry tomatoes very finely diced, see note 1
1 tablespoon minced garlic
1/4 cup olive oil plus more for topping
1 tablespoon balsamic vinegar
1/2 cup freshly grated Parmesan cheese plus more for topping, see note 2
1/2 cup fresh basil leaves cut into small ribbons
Salt and pepper

Crispy Topping

1 tablespoon unsalted butter
1/8 teaspoon garlic powder
1/3 cup Panko breadcrumbs

Instructions

Bring 10 cups water to a roiling boil in a large pot. Once boiling, add 1 tbsp salt and 8 ounces pasta. Don't use the whole package!
In a large bowl combine finely diced tomatoes, garlic, oil, balsamic vinegar, and Parmesan. Season to taste (I add 1/4 tsp each salt and pepper). Toss well to combine.
Heat butter in a small frying pan over medium heat until melted. Add Panko, a large pinch of salt and garlic powder. Cook, stirring occasionally, until the breadcrumbs are light golden brown and crisp, about 2-3 minutes. Remove pan from heat and transfer breadcrumbs to a bowl or plate.
When the pasta has finished cooking according to package directions, use tongs to lift the pasta straight from the pot into the large bowl. Shake off excess water as you lift.
Toss everything together in the bowl with tongs until nicely thickened and cheese is melted. Toss through the basil. Taste and season to taste if needed.
Divide onto plates, then top each with extra basil, a generous drizzle of olive oil, more Parmesan, and black pepper if desired. Finish with an even sprinkle of crispy breadcrumbs.

Video

Notes

Note 1: The better the tomatoes, the better the flavor. Use ripe cherry tomatoes and dice them small—cherry tomatoes are usually sweeter and juicier than grape.

Note 2: Use a block of Parmesan and grate it on the small holes of a box grater. Lightly pack into a 1/2 cup for best results.

Storage: Store in an airtight container in the fridge for up to 3 days. Enjoy cold like a pasta salad or reheat with a splash of olive oil. Add crispy topping just before serving.

Nutrition