Bruschetta Pasta

Bruschetta Pasta

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You guys have been absolutely loving pasta recipes lately, so here’s another super simple and delicious pasta recipe.

Bruschetta Pasta is a classic with a twist.

Think, slow roasted tomatoes, good olive oil, garlic, and balsamic.

Normally this is served over a good piece of toast or a crostini, but I promise you it’s fantastic on pasta.

Actually, I probably would have put this delicious mixture on top of toast, but we didn’t have any bread.

Bruschetta Pasta

BUT as usual, I had pasta in my pantry – so I gave this a try.

These flavors are so, so good.

For just a moment, I was able to enjoy taking it slow, relaxing as if I were in Italy.

Looking for some new brunch ideas? Try out my Southwest Breakfast Taco Recipe!

If you’re growing basil right now, this is the perfect addition to this pasta.

With, of course, a ton of grated parmesan cheese.

Bruschetta Pasta

Bruschetta Pasta Ingredients

  • 2 tbsp good extra virgin olive oil
  • 1 package cherry tomatoes, halved or quartered
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 2 tsp white or black balsamic vinegar
  • 1/2 lb pasta


In a large pot, fill with water halfway and bring to a boil.

While you’re waiting for the water to boil, heat a large pan on low heat.

Add olive oil, cherry tomatoes, and garlic to the pan. Season with salt and pepper. Keep the pan on low heat – you want the tomatoes to cook low and slow.

Cook tomatoes on low heat for 15 minutes. After 15 minutes, add the balsamic, stir, and continue to simmer over low heat.

When your water is boiling, salt the water like the sea and add your pasta. Cook according to package directions, or to your liking.

When the pasta is done, save a few tablespoons of pasta water, then drain.

Add pasta water to the tomatoes, mix, and then add your pasta to the pan. Toss everything together.

Serve with lots of grated parmesan and basil. Enjoy!

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