BRUSCHETTA PASTA
This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is awesome served with blackened chicken or garlic shrimp as well.
Provided by startnover
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine per directions.
- While it is cooking dice the tomatoes and thinly slice the onions.
- Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
- When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
- Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
- To make a meal of it serve with grilled blackened chicken or garlic shrimp.
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA PASTA RECIPE RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 9
Steps:
- Preheat a grill/barbecue or grill pan on high heat. Season the chicken with salt and pepper and put it on the grill/barbecue. Cook for 5 minutes on each side, or until cooked through. Let stand for 5 minutes and then cut each chicken breast into slices 1/4-inch thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm. Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper. Divide the chicken among 4 plates and top with some of the pasta. Scatter the tomato mixture over the pasta. Drizzle the vinegar over the tomatoes and sprinkle with Parmesan. Serve immediately.
BRUSCHETTA PASTA
My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.
Provided by Jenn Kubis Baumann
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
- Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
- Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
- Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g
BRUSCHETTA PASTA
Make and share this Bruschetta Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
- Reserving 1/3 cup of the cooking liquid, drain and return to pot.
- Meanwhile, chop tomatoes.
- Chop basil finely.
- Add tomatoes and basil to pasta.
- Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
- Toss to coat.
Nutrition Facts : Calories 519.6, Fat 8.9, SaturatedFat 1.3, Sodium 415.3, Carbohydrate 93, Fiber 6, Sugar 7.3, Protein 16.9
BRUSCHETTA 3 WAYS RECIPE BY TASTY
Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can
Provided by Tanqueray
Categories Drinks
Yield 12 pieces
Number Of Ingredients 24
Steps:
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
- In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
- Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
- Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
- Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
- Serve the bruschetta with Tanqueray® RTD Cans.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams
BRUSCHETTA PASTA SALAD
Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.
Provided by mauichick01
Categories Side Dish
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
- Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g
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BRUSCHETTA PASTA - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (4)Total Time 20 minsCategory DinnerCalories 389 per serving
- Bring a large pot of water to a boil. Once boiling, add in 2 tablespoons of salt and the pasta. Cook according to package directions and before draining, remove and set aside 1 and 1/2 cups of the pasta's cooking water. Drain the pasta and set aside.
- Meanwhile, add 1/3 cup olive oil to a large shallow pot (big enough it can hold all the spaghetti later) over medium heat and add in the thin slivers of garlic. Cook for 1-2 minutes, stirring near constantly, until the garlic begins to get golden on the edges. Watch carefully to avoid burning the garlic! Add in the red pepper flakes (if using; add to heat preference) and cook for another 30 seconds. Carefully add in the reserved 1 and 1/2 cups pasta cooking water. Bring to a boil and then reduce the heat and let the mixture simmer for about 7 minutes or until the mixture is reduced by 1/3. Season with salt and pepper to taste.
- Add your drained pasta to this mixture and toss vigorously to coat. Remove from heat, add 1 cup freshly grated Parmesan cheese and again, toss vigorously to coat.
- Meanwhile: prepare the tomato topping: add all of the finely chopped cherry tomatoes to a large bowl. Top with the red onion, ripped basil and remaining 2 tablespoons olive oil. Season with salt and pepper to taste. Stir with a spoon and let stand until the rest of the dish is finished.
BRUSCHETTA PASTA (WITH FRESH TOMATOES AND BASIL) - BOWL OF …
From bowlofdelicious.com
5/5 (27)Total Time 15 minsCategory PastaCalories 399 per serving
- Bring a heavily salted pot of water to a boil. Add the pasta (8 oz.) and cook according to directions until al dente.
- Meanwhile, make the bruschetta. Add the minced garlic (2 cloves), olive oil (1/4 cup), balsamic vinegar (1 tablespoon), fresh basil (1/2 cup), chopped tomatoes (2 cups), and shredded parmesan cheese (1/2 cup), as well as 1/2 teaspoon of kosher salt and 1/4 tablespoon black pepper to a large bowl. Mix together and set aside as the water boils and pasta cooks, stirring occasionally and allowing the flavors to marry.
- When the pasta has finished cooking to al dente, use a slotted spoon to transfer it directly from the pot to the bowl with the bruschetta. (Alternatively, you can set aside 1/4 cup of the pasta water and drain in a colander, and mix the reserved pasta water in with everything in the large bowl).
- Mix everything together in the bowl and allow to sit for about 5 minutes to absorb the flavors and thicken a bit, stirring occasionally. Taste and season to taste if needed.
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