Bruschetta Pasta
A quick and easy pasta dish featuring fresh tomatoes, garlic, basil, and a crunchy breadcrumb topping, ready in just 30 minutes.
Ingredients
- 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)
- to taste fine sea salt
- to taste freshly-ground black pepper
- for topping freshly-grated Parmesan cheese (optional)
- 1 tablespoon olive oil or butter for breadcrumbs
- 1 large clove garlic (pressed or minced for breadcrumbs)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Panko breadcrumbs
Instructions
- Bring a large stockpot of salted water to a boil.
- In a medium bowl, mix cherry tomatoes, basil, olive oil, balsamic vinegar, red onion, and garlic. Season with salt and pepper. Let sit to blend flavors.
- In a skillet, heat oil or butter over medium heat. Add minced garlic and crushed red pepper flakes, stirring for about a minute. Then add Panko breadcrumbs, stirring until golden brown and crispy.
- Cook spaghetti until al dente according to package instructions. Drain, reserving some pasta water.
- Return hot pasta to the pot and add the bruschetta mixture, tossing gently. The heat will warm the tomatoes without cooking them.
- Serve in bowls, topping with garlicky breadcrumbs and Parmesan if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep breadcrumbs separate to maintain crispiness.