Bruschetta Pasta Recipes

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BRUSCHETTA PASTA



Bruschetta Pasta image

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

1 lb linguine
5 -6 large ripe roma tomatoes
4 green onions
2 -4 large minced garlic cloves (if you don't like large amounts go with two)
12 large basil leaves, thinly sliced
2 tablespoons olive oil
parmesan cheese
salt and pepper

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 PASTA



Bruschetta Pasta image

Just like bruschetta on bread but using pasta. I got this recipe from "Sam the cooking guy". This recipe is quick and easy and taste GREAT! I used penne noodles rather than spaghetti noodles.

Provided by Single Gal Disaste

Categories     Vegetable

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 lb pasta
1/2 lb tomatoes
4 -5 garlic cloves, minced
12 large basil leaves, torn into smallish pieces
3 tablespoons olive oil
kosher salt
pepper

Steps:

  • Cook pasta according to package directions.
  • Remove seeds from tomatoes and chop roughly.
  • Put tomatoes in a bowl with the garlic, basil and olive oil - season with salt & pepper.
  • Drain pasta, add to bowl and toss well with tomato mixture.
  • Serve with shredded parmesan cheese.

Nutrition Facts : Calories 528.9, Fat 12, SaturatedFat 1.7, Sodium 10.7, Carbohydrate 88.5, Fiber 4.5, Sugar 4.6, Protein 15.8

BRUSCHETTA PASTA



Bruschetta Pasta image

Yield 6 servings

Number Of Ingredients 7

1 lb (450 g) spaghetti
4 cups (1 L) chicken or vegetable broth
4 small plum tomatoes
¼ cup (60 mL) loosely packed fresh basil leaves
3-4 garlic cloves
⅓ cup (75 mL) olive oil
½ oz. (15 g) fresh Parmesan cheese

Steps:

  • Break the spaghetti noodles in half and place them in the Rockcrok® Dutch Oven. Add the broth. Microwave, covered, on HIGH for 8 minutes.Use the 5" (13-cm) Santoku Knife to cut the tomatoes and basil into large pieces on the Flexible Cutting Mat and add to the Manual Food Processor.Press the garlic with the Garlic Press into the Manual Food Processor. Add the olive oil and process all the ingredients until they're chopped, scraping down the sides as needed with the Small Mix 'N Scraper®.Remove the Rockcrok® from the microwave, then stir the noodles and broth with the Large Chef's Tongs. Add the bruschetta mixture and return the Rockcrok® to the microwave for an additional 8 minutes.Grate the fresh Parmesan cheese over the pasta using the Microplane® Adjustable Coarse Grater. Stir and serve.

Nutrition Facts : U.S. nutrients per serving (6 servings) Calories 410, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 670 mg, Carbohydrate 60 g, Fiber 3 g, Sugars 4 g, Protein 12 g

BRUSCHETTA PASTA



Bruschetta Pasta image

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

1 (16 ounce) box rigatoni pasta
½ small red onion
4 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons butter
2 medium tomatoes, cored
½ teaspoon dried oregano, or to taste
½ teaspoon dried parsley, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese
½ cup diced fresh mozzarella cheese, or to taste

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 SALAD WITH CHICKEN



Bruschetta Pasta Salad with Chicken image

Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
  • Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
  • Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

BRUSCHETTA RECIPE BY TASTY



Bruschetta Recipe by Tasty image

Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette

Provided by Pierce Abernathy

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 tomatoes, diced
1 clove garlic, minced
1 teaspoon fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
1 baguette, toasted, sliced

Steps:

  • In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
  • Serve on toasted baguette.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams

BRUSCHETTA PASTA SALAD



Bruschetta Pasta Salad image

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

½ (16 ounce) package whole wheat penne pasta
½ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
2 teaspoons white sugar
1 cup finely chopped onion
¼ teaspoon sea salt
1 pinch ground black pepper to taste
4 cups diced tomatoes
2 cups mini fresh mozzarella balls
½ cup fresh basil, coarsely chopped

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

ONE-PAN BRUSCHETTA SPAGHETTI



One-Pan Bruschetta Spaghetti image

Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here - either a 12-inch version, or a deep 10-inch - to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you're not draining the noodles as you would in a traditional pasta dish, it's good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that's just right for you.

Provided by Sarah Copeland

Categories     dinner, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
Pinch of red-pepper flakes, to taste
1 tablespoon cider vinegar
12 ounces thin spaghetti or linguine, broken in half
2 pounds Roma or Campari tomatoes, chopped (about 8 to 12 tomatoes)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces finely grated Parmesan (about 1/2 cup), plus more for serving
About 1 cup basil leaves, for serving

Steps:

  • Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
  • Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
  • Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 12 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 687 milligrams, Sugar 12 grams

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