Description
Savor Italian flair with Bruschetta Pasta! Juicy tomatoes, basil, garlic, and olive oil mingle for an easy, fresh, and delectable meal. Try now!
Ingredients
Scale
- 16 oz (450g) pasta (penne, fusilli, or farfalle)
- 2 lbs (900g) ripe tomatoes, diced (Roma or cherry tomatoes preferred)
- 4 cloves garlic, minced
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- ½ cup (20g) fresh basil leaves, thinly sliced, plus more for garnish
- 2 tbsp (30ml) balsamic vinegar
- 1 tsp (5g) salt, plus more for pasta water
- ½ tsp (2g) freshly ground black pepper
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ¼ cup (40g) finely diced red onion (optional)
Instructions
- In a large bowl, combine diced tomatoes, minced garlic, red onion (if using), olive oil, balsamic vinegar, salt, and pepper. Allow to sit for 15-60 minutes at room temperature.
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Return hot pasta to pot and add half the tomato mixture, tossing gently. Add a splash of reserved pasta water if needed.
- Add most of the basil and half of the Parmesan cheese, tossing to combine.
- Transfer to serving bowl or plates and top with remaining tomato mixture.
- Sprinkle with remaining basil and Parmesan, drizzle with olive oil, and serve immediately.