Bruschetta pasta – cooked pasta noodles served with rich roasted tomatoes that are tossed with balsamic, fresh basil, and lots of garlic. The simplest ingredients are used to make this quick and super flavorful pasta dinner!
Traditionally, bruschetta is toasted bread that is brushed with olive oil and garlic, then served with tomatoes, basil, and balsamic! But, instead of serving the tomatoes with bread, we’re serving it over pasta (even better). And it’s as delicious as it looks!
To get as much flavor out of the tomatoes as possible, I chose to roast them with both fresh garlic and garlic powder – the combination of the two really packs a flavor punch! The pasta and tomatoes are then served with tangy balsamic vinegar, so much fresh basil, and some red onion for a little bite. You can also cover it in a generous dusting of parmesan for even more flavor!
You’ll find every bite to be so fresh, full of juicy rich tomatoes, and it takes no time at all to prepare. Shall we?!
Ingredients – What You Need
Below you’ll see the full list of ingredients you need to make this recipe!
Tomatoes: any tomato works for this recipe! Just make sure they are cut into smaller chunks before roasting.
Pasta: any pasta noodle works! I used orecchiette.
Basil: using fresh basil is a must for flavor! Don’t use dried, the flavor will not be the same.
Balsamic vinegar: to add tangy flavor!
Garlic cloves and powder: I use both fresh garlic and garlic powder in this recipe. When combined, they add so much flavor!
Red onion: this gets tossed with the cooked tomatoes and adds so much flavor!
Parmesan: fresh parmesan is the perfect way to finish off this pasta before serving!
How to Make it – Step by Step Instructions
(1) While the pasta noodles cook, arrange halved tomatoes in a pan with minced garlic, garlic powder, and oil with a pinch of salt.
(2) Roast at 400F for 12-15 minutes.
Step 1 Step 2
(3) Then transfer tomatoes (plus all the juices) into a bowl. Add diced red onion, chopped basil, garlic powder, and balsamic to it with a pinch of salt.
(4) Toss together then serve over pasta with a drizzle of olive oil, cracked black pepper, and parmesan cheese!
Step 3 Step 4
Top Recipe Tips
Types of pasta to use – we love serving this recipe with just about any pasta noodle! Some of our favorites are orecchiette, spaghetti, rotini, farfalle, or small shells.
Make it gluten-free – you can also make this recipe gluten-free by using our favorite brown rice pasta or chickpea noodles!
Make it vegan – if you are plant-based or vegan, then leave out the parmesan cheese and enjoy the recipe as is or with vegan parmesan.
Add protein – make it a complete meal by serving this pasta with grilled chicken, white fish, or add white beans or garbanzo beans for plant-based protein.
Frequently Asked Questions
How long does it keep? This pasta should be store in an airtight container and refrigerated for up to 4 days.
How should I reheat it? Add a little bit of oil to a saucepan, and cook the pasta until ingredients are warm. Top with more fresh basil then serve!
Can it be served cold? Yes! This salad can be served both hot or cold. Since it has a dressing, leftovers can easily be transformed into a pasta salad.
What to Serve it With
You can serve this pasta alongside this roasted eggplant and zucchini lasagna, with our roasted eggplant meatballs, or add a salad to the side like our Tuscan artichoke salad.
More Simple Pasta Dinners to Try
15 Minute Lemon Asparagus Pasta
Cheesy Rotini Pasta with Roasted Vegetables
Roasted Cauliflower Pasta with Red Pepper Sauce
6 Ingredient Roasted Eggplant Pasta
Roasted Bruschette Pasta
Ingredients
- 8 oz dry pasta noodles see notes for my pasta recommendations
- 1 1/2 – 2 cups grape or cherry tomatoes, halved or left whole
- 1 garlic clove, minced
- 1/2 teaspoon garlic powder
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil, divided
- Parmean cheese *optional
- salt & pepper to taste
Instructions
- Preheat oven to 425F
- Cook pasta: Bring a medium pot of well-salted water to a boil. Cook pasta according to box instructions until pasta is "al dente" in texture. Note: "al dente" means "to the tooth" – meaning your pasta shouldn't be too soft but should have a slight bite of texture to it!
- Roast tomatoes: in a pan or skillet, toss tomatoes with 1 Tablespoon of olive oil, pinch of garlic powder, a pinch of salt, and minced garlic. Roast tomatoes for 10-13 minutes, or until tender and evenly roasted. Note: if using larger tomatoes, you will need to cut them into smaller pieces for them to roast in time.
- Mix bruschetta ingredients: when tomatoes are finished, add them to a bowl with balsamic vinegar, 1/2 teaspoon garlic powder, diced red onion, chopped basil, and a generous pinch of cracked black pepper. Mix ingredients together.
- Add tomatoes to pasta: when pasta is finished cooking drain off water, then toss tomato mixture with pasta noodles and 1 Tablespoon of olive oil. Top with fresh parmesan cheese and serve right away or serve cold as a pasta salad!
I love this recipe thanks for
Thank you, Elsa! So glad to hear it!