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This light and comforting 30 minute bruschetta pasta is made with both fresh AND roasted tomatoes, and tossed with fresh basil and roasted garlic for extra flavor! Just 6 simple ingredients, it’s like true authentic bruschetta in pasta form!

bowl of fresh bruschetta pasta

Tomato season is still upon us, and what better way to use up your fresh summer harvest than with this easy bruschetta pasta?!

My husband, Jared, and I were both sort of dreaming about this pasta earlier this summer when we were trying to think of a more refreshing way to use up our tomatoes.

Not that I don’t LOVE our cherry tomato sauce (it’s unreal with sun-dried tomatoes too!)- but for a refreshing change, this bruschetta pasta with roasted garlic came to mind, and it’s been on repeat ever since!

But to really make this bruschetta pasta feel like true bruschetta, we’re using big, juicy heirloom tomatoes along with roasting some cherry tomatoes with the garlic. Toss it all together with fresh basil and extra virgin olive oil, and you have an easy, homemade pasta dish that’s SO flavor-packed and ready in just 30 minutes!!

It’s been our family’s favorite pasta dish and date night dinner recipe to make all summer long 🙂 And you can even serve it warm or cold for an easy pasta salad for parties!

close up of bruschetta pasta in a bowl

Just 6 Simple Fresh Ingredients:

  • Pasta: I personally find that spaghetti is the best pasta for this recipe. Thin spaghetti or angel hair works best, but you can also use regular thick spaghetti or even pappardelle. If you want to even use fresh pasta, you can make my homemade 4 ingredient vegan pasta here! I don’t recommend ziti or penne here, as they won’t capture the sauce of the bruschetta pasta and may end up less flavorful then.
  • Basil
  • Extra Virgin Olive Oil
  • Cherry Tomatoes & Heirloom Tomatoes: For this recipe, I’m calling for TWO DIFFERENT varieties of tomatoes. Please do not just use cherry tomatoes for the entire recipe. I cringe every time people make bruschetta with cherry tomatoes because it just doesn’t taste as good! For that truly authentic, fresh bruschetta flavor throughout the bruschetta pasta, you’ll need both heirloom tomatoes and cherry tomatoes. The cherry tomatoes will be roasted with the garlic so that they’re caramelized and really punch up that tomato flavor!
  • Garlic
  • Sea Salt
tomatoes in the bowl

Tips for roasting garlic:

Roasting garlic used to intimidate me, but it’s actually so simple. And along with the roasted cherry tomatoes (the best way to make cherry tomatoes, in my opinion!), the flavor just can’t be matched!

  • Use a sharp large knife to slice the garlic: We’re slicing the bottom of the garlic, which will then face down onto the olive oil to roast.
  • Don’t peel the garlic: I keep the layers of the garlic bulb intact to help everything roast evenly together.
  • Use oven mitts with the roasted garlic: It is HOT coming out of the oven, so it’s best to use oven mitts to squeeze the garlic out of the bulb and into the bowl.
roasted cherry tomatoes
mashed tomatoes and garlic in a bowl
finished bruschetta pasta

Can I make this ahead of time?

Absolutely! This recipe honestly works served both hot and cold. I personally refer it warm right away, but Jared loves this pasta the next day, chilled, because all of the flavors have marinated even more overnight.

Making it a great option for an almost “pasta salad” to serve at a barbecue or outdoor party! Along with my favorite creamy vegan pasta salad of course 😉

Serving suggestions:

Of course, this fresh bruschetta pasta is amazing served just as is. But if you really want that bruschetta texture, you can actually crumble up some homemade vegan croutons to garnish on top! They’re super crunchy and the perfect herby flavor to pair with the pasta.

I also always serve some homemade 15 minute garlic bread on the side- absolutely unreal!

bruschetta pasta in a bowl with a fork

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

30 Minute Fresh Bruschetta Pasta with Roasted Garlic pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of fresh bruschetta pasta

30 Minute Fresh Bruschetta Pasta with Roasted Garlic

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

This light and comforting 30 minute bruschetta pasta is made with both fresh AND roasted tomatoes, and tossed with fresh basil and roasted garlic for extra flavor! Just 6 simple ingredients, it’s like true authentic bruschetta in pasta form!

Ingredients

Scale

Roasted Tomatoes & Garlic:

  • 2 pints cherry tomatoes, rinsed
  • 1 bulb garlic
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Fresh Bruschetta Pasta:

  • 1 package thin spaghetti
  • 4 heirloom tomatoes, rinsed and diced
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 cup fresh basil, chopped
  • Fresh black pepper, to taste

Instructions

  1. Roast: Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cherry tomatoes onto the baking sheet, and slice off the bottom of the garlic bulb. Drizzle the exposed garlic with a teaspoon of olive oil, and place open face down onto the baking sheet. Drizzle the remaining olive oil over the cherry tomatoes and sprinkle with sea salt. Toss to evenly coat, then place the baking sheet into the oven to roast for 25 minutes, or until the cherry tomatoes are burst.
  2. While the cherry tomatoes are roasting, make the bruschetta: In a small bowl, combine the diced heirloom tomatoes, olive oil, and sea salt. Let the tomatoes sit in the salt and olive oil for 5 minutes to let the tomatoes soften. Then stir in the fresh basil. Set aside.
  3. Cook the pasta: Boil salted water according to package instructions for the pasta. Once boiling, cook the pasta according to instructions. If the pasta finishes cooking before the cherry tomatoes are done roasting, drain the pasta, coat with a teaspoon of olive oil to prevent sticking, and set aside.
  4. Mash the tomatoes & garlic: Once the tomatoes and garlic are done roasting, add the cherry tomatoes to a large serving bowl, and carefully remove the roasted garlic from the bulb using oven mitts (as it’s very hot). Mash the garlic and the tomatoes together in the bowl until the garlic is a pulp.
  5. Assemble the bruschetta pasta: Add the cooked pasta to the bowl, and toss to combine. Then add in the fresh bruschetta and toss again.
  6. Serve and enjoy! Plate the bruschetta pasta and garnish with additional basil and fresh black pepper. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 3 days.

Equipment

Notes

Gluten free: I really like Jovial Foods gluten-free pasta selections.

Do NOT use cherry tomatoes for the bruschetta portion: It just won’t taste as good- bruschetta is best with heirloom, compari, Roma, or beefsteak varieties.