Bruschetta Pasta

Bruschetta pasta is a satisfying and flavorful dinner that draws inspiration from the beloved classic bruschetta appetizer. This dish features a vibrant mixture of ripe tomatoes, fresh basil, and garlic, all generously tossed over al dente pasta. Instead of the traditional crunchy baguette, this recipe incorporates buttery, toasted breadcrumbs, adding a delightful crunch and enhancing the overall texture of the meal. It's a perfect blend of Italian flavors, offering a warm and inviting experience that highlights the freshness of the ingredients. The best part of all is that this dinner can come together in just 30 minutes.

Are you looking for more pasta recipes? Try out our Crockpot Tortellini or this One-Pot Taco Pasta. Need more super quick dinner ideas? Then you should try out this Taco Bake. If you think your kids will be too picky for this pasta, but you still want to enjoy this recipe for yourself, then quickly whip up these Rotel Tacos for them.

Equipment

• Measuring cups and spoons
• Nonstick pan
• Mixing bowl
• Knife
• Cutting board
• Wooden spoon

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Ingredients

• Roma tomatoes
• Basil leaves
• Garlic cloves
• Salt
• Pepper
• Red pepper flakes
• Linguine
• Salted butter
• Panko bread crumbs
• Balsamic glaze

Directions

In a large mixing bowl, combine the tomatoes, basil, garlic, salt, pepper, and red pepper flakes. Set aside.

Cook the linguine following the package instructions.

Melt butter over medium heat in a skillet, then add the breadcrumbs and cook until they are golden brown.

Toss the cooked pasta with the tomato mixture. Serve topped with toasted breadcrumbs and a drizzle of balsamic vinegar.

How do you serve this pasta bruschetta?

• This light, hearty, and versatile pasta is excellent at any time of the year. Serve your Bruschetta Pasta warm with grilled chicken and a slice of toasted bread, or enjoy it cold as a complete meal on its own.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Roma tomatoes – Roma tomatoes are the best choice for this dish, but you can use other tomatoes if you prefer. I would recommend patting them dry a bit so your dish isn’t overly watery.
• Garlic cloves - Fresh is always best for imparting the most flavor, but you can use jarred minced garlic in a pinch; you will need 1 teaspoon.
• Linguine – You can use any pasta you prefer. Long pasta, such as angel hair, fettuccine, or tagliatelle, is a good choice. Another option is to use smaller noodles, such as penne, small shells, or bow-tie pasta. For a gluten-free option, switch to a gluten-free pasta of your choice.
• Panko breadcrumbs – For a gluten-free option, you can use gluten-free panko, but if they are unavailable, another option is to grind up some pork rinds and toast them in the pan the same way you would the panko.

How should I store my leftovers?

• Bruschetta Pasta should be stored in an airtight container in the refrigerator for 2-3 days. You can reheat in the microwave for 30-45 seconds at a time until the desired temperature has been reached if you would like it to be warm. It is also good served cold straight out of the refrigerator. So go with what you want.

Bruschetta Pasta

Bruschetta Pasta offers a twist on the classic Bruschetta appetizer. It features linguine topped with a tomato and basil bruschetta mixture, complemented by the crunch of butter and panko breadcrumbs.

Servings: 6 people

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Equipment

• Large mixing bowl
• Large pot
• Skillet
• Knife and cutting board

Ingredients

• 6 Roma tomatoes diced
• 10 basil leaves julienned
• 2 garlic cloves grated
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1 pound linguine
• 1 tablespoon salted butter
• ½ cup panko bread crumbs
• 2 tablespoons balsamic glaze

Instructions

• In a large mixing bowl, combine the tomatoes, basil, garlic, salt, pepper, and red pepper flakes. Set aside.
• Cook the linguine following the package instructions.
• Melt butter over medium heat in a skillet, then add the breadcrumbs and cook until they are golden brown.
• Toss the cooked pasta with the tomato mixture. Serve topped with toasted breadcrumbs and a drizzle of balsamic vinegar.

Notes

To avoid mushy tomatoes, choose ones that are ripe but still slightly firm with just a bit of give when gently squeezed.

This dish can be served hot or cold. It’s traditionally served warm, but it's still delicious when chilled.

You can add cheese if you'd like, Asiago, Parmesan, or feta all work well.

To make it a full meal, add a protein like grilled or shredded chicken. For a vegetarian option, try tofu or chickpeas. It also works great as a side dish.