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Easy Bruschetta Pasta Recipe with Fresh Tomatoes and Basil

Easy Bruschetta Pasta Recipe

A fresh and simple pasta dinner made with ripe tomatoes, basil, garlic, balsamic vinegar, olive oil, and Parmesan. This flavorful meal comes together in approximately 30 minutes and serves four.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Spaghetti, linguine, or penne
Fresh Tomato Mixture
  • 3 cups Ripe Roma or plum tomatoes, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh basil leaves, thinly sliced or chopped
  • 1-2 tablespoons Balsamic vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Red pepper flakes, optional
Finishing Ingredients
  • 1/4 cup Extra-virgin olive oil, divided
  • 1/3 cup Finely grated Parmesan cheese, plus more for serving

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente, reserve about 1/2 cup of pasta water, and drain.
  2. While the pasta cooks, combine the diced tomatoes, garlic, basil, balsamic vinegar, kosher salt, black pepper, and optional red pepper flakes in a bowl. Let the mixture stand for 10 to 15 minutes so the tomatoes release some juice and the flavors blend.
  3. Heat 1 to 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the tomato mixture and cook for about 2 to 3 minutes, just until warmed through rather than fully simmered.
  4. Add the drained pasta, remaining olive oil, and Parmesan to the skillet. Toss thoroughly, adding the reserved pasta water a tablespoon or two at a time if the pasta needs loosening.
  5. Taste the pasta and adjust the salt, pepper, balsamic vinegar, or olive oil as needed. Serve immediately with additional basil and Parmesan.

Notes

Use ripe, flavorful tomatoes and drain only excess liquid because the tomato juices help form the light sauce. Avoid overcooking the tomatoes or basil. For a variation, add 1 cup of small fresh mozzarella balls or diced mozzarella at the end, or finish with balsamic glaze instead of mixing regular balsamic vinegar into the sauce.