Easy 20 Minute Bruschetta Pasta

This 20-minute bruschetta pasta is a vegetarian meal that’s filled with fresh flavors of ripe tomatoes, tangy balsamic vinegar, garden-fresh basil, and fruity olive oil piled high on top of al dente pasta tossed in a quick herby balsamic cream sauce.

 

You Will Love This

• This tomato basil pasta is not only a quick and easy weeknight dinner – it’s a great meatless meal if you’re looking to add more vegetarian options to your family’s meal plan! You can have this bruschetta pasta on the table in less than 30 minutes, and the leftovers (if there are any) are even better for lunch the next day!
• If you’re looking for more quick and easy dinners be sure to check out my:
  • Bruschetta Pasta Salad
  • Vegan Tuscan Sun-Dried Tomato Pasta
  • Tomato Pasta with Garlic Cream Sauce.

Ingredients and Substitutions

• Bucatini Pasta – Bucatini is a fun way to mix up pasta night, but you can use whatever noodles you have on-hand for this bruschetta pasta. Linguine, fettuccine, thin spaghetti or angel hair pasta will work as well.
• Grape Tomatoes – Grape tomatoes work well for bruschetta because they’re meatier than cherry tomatoes. That said, you can use cherry tomatoes if you prefer. You can also dice a big tomato into chunks, but you’ll definitely want something with meaty flesh, like Roma tomatoes or beefsteak tomatoes. If you’re dicing a larger tomato, you’ll also want to remove the “guts” and seeds so the bruschetta doesn’t end up being watery.
• Olive Oil – Bruschetta is one of those times when you really want a good olive oil, because you’re eating it raw. Look for an organic, cold-pressed olive oil that will add an array of deep, earthy flavors.
• Balsamic Vinegar – Similarly, bruschetta pasta heavily relies on the flavor of the balsamic vinegar so you’ll want to make sure you’re using a good one! This is our family’s favorite brand of balsamic vinegar. Balsamic glaze will work in a pinch as well but you’ll need a bit less since balsamic glaze is concentrated, reduced balsamic vinegar.
• Fresh Basil Leaves – Keep your grocery store basil fresh by putting the cut stems in water, covering it loosely, and keeping it on the counter. Lots of herbs do well in the fridge, but basil will brown. (That’s why most grocery stores don’t keep it in the cold, with the other cut herbs.) If you must substitute dried basil for fresh, remember to use ⅓ the amount, because dried herbs have more intense flavor than fresh.
• Garlic Cloves – So much of the absolute glory of a good bruschetta is in its bright, fresh flavors, so substituting dried garlic in place of fresh won’t be quite as effective as in other recipes. If you’re using pre-minced garlic, use about ¾ teaspoon per clove. You can also use about ½ teaspoon granulated garlic in a pinch.
• Dried Oregano – If you’re out of oregano, you can sub in the same amount of dried basil. You could also use an Italian seasoning blend, which will have at least some oregano in it.
• Heavy Cream – No heavy cream? You could use half and half or even whole milk in it’s place, but start with about half the amount the recipe calls for as neither have the same thick texture as heavy cream. You can also use full-fat canned coconut milk if you want a dairy-free substitution.
• Fresh Mozzarella Cheese – I love the mild flavor that fresh mozzarella adds to this bruschetta pasta and it pairs really well with tomatoes, basil, and balsamic vinegar. You can use mozzarella pearls, a log of sliced fresh mozzarella, or a ball of mozzarella torn into bite-sized pieces.

Instructions

Boil bucatini in a large pot of salted water according to package directions. Drain, toss with olive oil, and set aside. Add tomatoes, olive oil, balsamic vinegar, basil, garlic, and large pinch of Kosher salt to a large bowl.

Mix until combined and set aside to marinate.

Meanwhile, sauté garlic and oregano in a drizzle of olive oil in a large skillet for about a minute.

Add balsamic vinegar and heavy cream and combine.

Add pasta and toss to coat evenly and cook for a couple minutes.

Pour bruschetta mixture (marinated tomatoes) over the pasta and add fresh mozzarella. Garnish with basil and Parmesan cheese and enjoy!

Tips

• Salt your pasta water! Add 2-4 tablespoons of Kosher Salt to your pasta water. This is the first chance you have to season your pasta and it will add more flavor to the overall dish.
• Feel free to add veggies or canned beans for extra fiber. Leftover sliced grilled chicken breast will bulk up this pasta with extra protein.

FAQ

Storage and Reheating

• Storage: Store leftover pasta in an airtight container in the fridge for up to a week.
• Reheating: Reheat pasta in a pan on the stove over medium heat. Add a splash of cream to loosen up the pasta, and cook, stirring frequently until heated through. Season to taste with salt and pepper before serving!

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