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
- 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.
- 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.
- 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.
- 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.
- Assemble the bruschetta pasta: Add the cooked pasta to the bowl, and toss to combine. Then add in the fresh bruschetta and toss again.
- 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.
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.