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
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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.