Bruschetta Pasta
This quick and easy Bruschetta Pasta has pasta tossed with a fresh and flavorful no-cook sauce made of tomatoes, basil, garlic, onions, olive oil, and balsamic vinegar. And it's ready in less than 30 minutes!
Servings: 4 to 6
Estimated Calories: 600
Ingredients
- 1 pound farfalle (bowtie) pasta
- 1½ pounds cherry tomatoes, quartered (or grape tomatoes)
- ¼ cup finely chopped onion, I like to use a sweet onion, such as Vidalia
- 2 cloves garlic, minced
- ½ cup torn fresh basil, about ½-inch pieces
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- salt, to taste
- black pepper, to taste
- ½ cup freshly shredded parmesan cheese
Instructions
- Cook the pasta in salted boiling water according to the package instructions.
- Meanwhile, in a large bowl, mix together the tomatoes, basil, onions, garlic, olive oil, balsamic vinegar, salt, and pepper until well combined; set aside.
- When the pasta has finished cooking, drain it and return it to the hot pot.
- Add the tomato mixture to the pasta in the pot; toss until well combined. Taste and add salt and pepper, if needed.
- Serve immediately, topping each serving with 2 tablespoons of the shredded parmesan cheese. Enjoy!
Recipe Notes
- Important Note Before You Start: The key to getting this recipe on the table in under 30 minutes is to prep the ingredients for and make the tomato mixture while you are waiting for the pasta water to boil and for the pasta to cook.
- Even though the prep time and cook time add up to 32 minutes, the total time for this recipe is shown as 22 minutes because the prep is done during the cook time. The cook time may vary slightly depending on the brand of pasta that you use.
- The estimated calories shown are based on 4 generous servings. For 6 smaller servings, the estimated calories would be 400 per serving.
- Please refer to the post for additional information and tips, step-by-step photos, and information on substitutions and variations, storing and reheating leftovers, and serving suggestions.
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