Bruschetta Pasta
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Bruschetta Pasta is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked thin spaghetti
- 1 pound cherry tomatoes, chopped
- 1 cup chopped fresh basil leaves (about 1 ounce)
- 1/3 cup extra virgin olive oil
- 1/3 cup very finely diced red onion
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, pressed or minced
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for topping (optional)
- 1 tablespoon olive oil or butter
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Panko breadcrumbs
Method
Warm a large stockpot of generously-salted water until boiling.
Prep the bruschetta mix. Whisk together the chopped tomatoes, basil, olive oil, balsamic, red onion, garlic, and a generous pinch of salt and pepper in a medium mixing bowl until combined. Keep nearby.
Prep the garlicky breadcrumbs. While that cooks, heat oil or melt butter in a large sauté pan over a medium burner. Tip in garlic and crushed red pepper flakes and sauté for 1 minute, stirring frequently. Tip in the breadcrumbs and stir to combine. Continue cooking, stirring occasionally, until the breadcrumbs are golden. Move to a bowl and keep nearby.
Leave the pasta until just al dente. Strain and return to the stockpot.
Plate Top the pasta with the bruschetta mix and briefly toss to combine. Plate warm, topped with the garlicky breadcrumbs and Parmesan, and enjoy!
