Bruschetta Pasta
This bruschetta pasta is fresh, light, and full of flavor with juicy tomatoes, garlic, basil, and parmesan. An easy 20-minute tomato pasta that’s never watery.
Ingredients
- 2 tbsp good extra virgin olive oil
- 1 pint cherry tomatoes halved
- 3 cloves garlic minced
- Salt and black pepper to taste
- Pinch of red pepper flakes
- 2 tsp white balsamic vinegar preferred or regular balsamic vinegar
- ½ lb pasta
- ¼ cup reserved pasta water
- 1 tbsp butter
- ½ tsp lemon zest
- Fresh basil for serving
- Grated parmesan for serving
Instructions
- Boil the water: Bring a large pot of salted water to a boil.
- Salt the tomatoes: Add the halved tomatoes to a bowl, season with a pinch of salt, and let sit for 10 minutes to release their juices.
- Cook the tomatoes: Heat olive oil in a large pan over low heat. Add the tomatoes and their juices and cook for 10–12 minutes, stirring occasionally, until softened.
- Add garlic: Stir in the garlic and red pepper flakes and cook for 1–2 minutes, just until fragrant.
- Build the sauce: Add the vinegar and a pinch of black pepper. Let the sauce simmer gently while the pasta cooks.
- Cook the pasta: Add the pasta to the boiling water and cook according to package directions. Reserve ¼ cup of pasta water before draining.
- Combine: Add the pasta water to the sauce, then add the drained pasta. Toss until well coated.
- Finish and serve: Turn off the heat and stir in the butter and lemon zest. Add fresh basil and parmesan, toss, and serve immediately.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
