Go Back
–+ servings
Print Recipe
5 from 7 votes

Bruschetta Pasta

This bruschetta-inspired pasta is tossed with fresh tomatoes, basil, garlic, onions, balsamic and finished with a sprinkling of crispy garlicky breadcrumbs.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: 30 minute, budget friendly, pasta, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

Pasta Ingredients:

  • 1 pound uncooked thin spaghetti
  • 1 pound cherry tomatoes chopped
  • 1 cup chopped fresh basil leaves (about 1 ounce)
  • 1/3 cup extra virgin olive oil
  • 1/3 cup very finely diced red onion
  • 1 tablespoon balsamic vinegar
  • 1 large garlic clove pressed or minced
  • fine sea salt and freshly-ground black pepper
  • freshly-grated Parmesan cheese for topping (optional)

Garlicky Breadcrumbs:

  • 1 tablespoon olive oil or butter
  • 1 large clove garlic pressed or minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Panko breadcrumbs

Instructions

  • Heat the pasta water. Heat a large stockpot of generously-salted water until boiling.
  • Prep the bruschetta mix. Stir together the chopped tomatoes, basil, olive oil, balsamic, red onion, garlic, and a generous pinch of salt and pepper in a medium mixing bowl until combined. Set aside.
  • Prep the garlicky breadcrumbs. Meanwhile, heat oil or melt butter in a large sauté pan over medium heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring frequently. Add the breadcrumbs and stir to combine. Continue cooking, stirring occasionally, until the breadcrumbs are golden. Transfer to a bowl and set aside.
  • Cook the pasta. Cook the pasta until just al dente. Strain and return to the stockpot.
  • Serve. Top the pasta with the bruschetta mix and briefly toss to combine. Serve warm, topped with the garlicky breadcrumbs and Parmesan, and enjoy!