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Bruschetta Pasta

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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.

Ingredients

Units Scale
  • 8 oz. bucatini, al dente
  • 1 pint halved grape tomatoes
  • 2 tablespoons olive oil, divided + more for tossing the pasta
  • 3 tablespoons balsamic vinegar, divided
  • 1/4 cup julienne-cut fresh basil + more for garnish
  • 4 cloves garlic, thinly sliced, divided
  • 2 teaspoons dried oregano
  • 1/4 cup heavy cream
  • 8 oz. fresh mozzarella, optional
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Cook pasta according to package directions until al dente. Toss with oil and season with salt and pepper. Set aside.
  2. While the pasta is cooking, combine tomatoes, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, basil, half the garlic, and large pinch of Kosher salt. Set aside to marinate for 15 minutes.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over medium low heat.
  4. Add the remaining garlic and oregano along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.
  5. Add 2 tablespoons balsamic vinegar, and heavy cream and stir to combine.
  6. Add al dente pasta along with a couple pinches of salt and pepper. Cook for 2 minutes over medium heat, tossing frequently until it’s heated through.
  7. Pour marinated tomatoes over the pasta and add fresh mozzarella. Garnish with basil and enjoy!

Equipment

Notes

  • 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.

Nutrition

Find it online: https://midwestfoodieblog.com/easy-20-minute-bruschetta-pasta/