Bruschetta Pasta

2 Servings
30 min

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.

Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 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!
Christina Musgrave | Tasting With Tina
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