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Bruschetta Pasta Recipe

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This Bruschetta Pasta recipe combines the fresh, vibrant flavors of traditional bruschetta with perfectly cooked spaghetti and a luscious garlic butter sauce. It’s a quick and easy Italian-inspired dish featuring juicy Roma tomatoes, fragrant basil, tangy balsamic vinegar, creamy mozzarella balls, and a hint of lemon for brightness. Ideal for a light yet satisfying meal, this pasta brings the classic bruschetta experience to your dinner plate in less than 30 minutes.

Ingredients

For the Pasta

  • 10 ounces spaghetti

For the Bruschetta Mixture

  • 2½ cups diced Roma tomatoes (about 4 tomatoes)
  • ½ cup finely chopped red onion
  • 2 garlic cloves, minced (half of the total 4 cloves)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons thinly sliced basil (chiffonade)
  • 2 teaspoons dried oregano (used partially in the skillet)

For the Garlic Butter Sauce and Assembly

  • 2 garlic cloves, minced (remaining half)
  • 2 tablespoons olive oil (remaining amount)
  • 2 tablespoons balsamic vinegar (remaining amount for drizzle)
  • 2 tablespoons thinly sliced basil (remaining amount for garnish)
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon juice
  • 6 ounces mozzarella balls

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Reserve about ¼ cup of the starchy pasta water before draining.
  2. Prepare the Bruschetta Mixture: In a large bowl, combine diced Roma tomatoes, finely chopped red onion, half of the minced garlic, kosher salt, black pepper, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 2 tablespoons basil. Toss thoroughly to blend the flavors well, then set this mix aside.
  3. Make the Garlic Butter Sauce: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining minced garlic and dried oregano, stirring and cooking for about one minute until the garlic becomes soft and aromatic. Gradually add about ¼ cup of the reserved hot pasta water to the skillet to combine, then stir in the unsalted butter, continuing to mix until fully melted and incorporated.
  4. Toss Pasta with Sauce and Ingredients: Drain the cooked spaghetti and transfer it directly to the skillet with the garlic butter sauce. Toss gently to coat the pasta evenly. Add lemon juice and mozzarella balls, stirring lightly to incorporate the cheese without breaking it.
  5. Combine with Bruschetta Mixture and Serve: Add the prepared tomato bruschetta mixture to the skillet and toss everything together until the pasta is evenly coated with all ingredients. Adjust seasoning with additional salt and pepper if desired. Drizzle the remaining 2 tablespoons of balsamic vinegar over the pasta and sprinkle the remaining 2 tablespoons of basil on top as garnish just before serving.

Notes

  • Pasta Quantity: You can adjust the pasta quantity from 8 to 12 ounces depending on your preferred balance of pasta to bruschetta topping. The recipe works best at around 10 ounces.
  • Use fresh basil for the best flavor and a nice aromatic finish.
  • If you don’t have mozzarella balls, small fresh mozzarella pearls or diced fresh mozzarella works well as substitute.
  • Reserve some pasta cooking water to help create a smooth sauce that clings well to the pasta.
  • This dish is best served immediately to enjoy the freshness of the bruschetta mixture and the melty mozzarella.

Find it online: https://deliciousyum.com/bruschetta-pasta-recipe/