Bruschetta Pasta is a classic dish with a twist. It's full of slow roasted tomatoes, good olive oil, garlic, and balsamic that make up one of my favorite easy weeknight dinners!
Normally bruschetta is served over a good piece of toast or a crostini, but I promise you it’s fantastic on pasta. I love making this when I need a quick dinner option on a whim.
I love serving this with linguine, but you can use any pasta that you like.
This recipe is a perfect blend of Italian flavors that makes for a quick, easy, and delicious weeknight dinner! Serve with a glass of red wine and some good crusty bread, and you have a perfect evening.
- 2 tbsp good extra virgin olive oil
- 1 package cherry tomatoes, halved or quartered
- 3 cloves garlic, minced
- salt and pepper, to taste
- 2 tsp white or black balsamic vinegar
- 1/2 lb pasta
- grated parmesan, for serving
- fresh basil, for serving
- In a large pot, fill with water halfway and bring to a boil.
- While you’re waiting for the water to boil, heat a large pan on low heat.
- Add olive oil, cherry tomatoes, and garlic to the pan. Season with salt and pepper. Keep the pan on low heat – you want the tomatoes to cook low and slow.
- Cook tomatoes on low heat for 15 minutes. After 15 minutes, add the balsamic, stir, and continue to simmer over low heat.
- When your water is boiling, salt the water like the sea and add your pasta. Cook according to package directions, or to your liking.
- When the pasta is done, save a few tablespoons of pasta water, then drain.
- Add pasta water to the tomatoes, mix, and then add your pasta to the pan. Toss everything together. Serve with lots of grated parmesan and basil. Enjoy!