When you are short on time, this Tomato Bruschetta Pasta will come to your rescue. With just four ingredients, this dish can be on your dinner table in just minutes.
This Tomato Bruschetta Pasta turns a popular appetizer into a satisfying main dish. Serve it with a simple garden salad for a fuss-free meal the whole family will love.
There's no need to wait until the peak of summer when tomatoes are at their freshest to enjoy this dish. A combination of fresh cherry tomatoes and sun-dried tomatoes adds concentrated flavor bite after bite.
This recipe is a 10-minute dinner winner! It's prep-free - the skillet does all of the work!
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What is Bruschetta?
Bruschetta is an Italian appetizer consisting of toasted (or grilled) bread rubbed with garlic and drizzled with olive oil. The bread is then topped with flavorful ingredients such as tomatoes and basil, cheese, or cured meats.
Ingredient notes
- Pasta - I love Bucatini in this recipe. Spaghetti can also be used.
- Tomatoes - Use fresh grape or cherry tomatoes.
- Sun-dried tomatoes - These gems add a wonderful punch of flavor. Use oil-packed for the best flavor. I use Delallo Sun-Dried Tomato Bruschetta in this recipe. I also love Mezzetta Sliced Sun-Ripened Tomaotes.
- Burrata - This can be gently stirred into the pasta as it is served or spread on crostini to enjoy on the side. Not a fan of burrata? Garnish with Parmesan shavings instead.
How to make Bruschetta Pasta
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in well-salted water. Drain the pasta, reserving one cup of the pasta water.
- Cook the fresh and sun-dried tomatoes until the fresh tomatoes start to burst. Stir in the garlic.
- Add the pasta and toss to combine. Add the pasta water as needed to create the sauce.
- Transfer to a serving platter or bowl. Top with the burrata and fresh basil. Serve with crostini.
Storing and reheating
Store in the refrigerator in an airtight container for up to three days. Reheat in a skillet over medium heat. Chicken stock can be added for moisture if needed. Smaller portions reheat well in the microwave.
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Expert tips
- Cook the pasta in well-salted water to flavor the pasta itself. Use 2 teaspoons salt for 12 ounces of pasta.
- Use oil-packed sun-dried tomatoes for the best flavor. This oil will be used to cook the tomatoes. If the tomatoes seem excessively oily, drain some of the oil before adding to the skillet.
- Remember to reserve some of the pasta cooking water. This helps to bring the sauce together.
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📖 Recipe Card
Tomato Bruschetta Pasta
Ingredients
- 12 ounces Bucatini pasta (or spaghetti)
- 2 cups cherry tomatoes
- 7 ounces oil-packed sun-dried tomatoes (not drained)
- 1 teaspoon minced garlic
- 1 ball Burrata
- fresh basil (for garnish)
Instructions
- Cook the pasta in well-salted water according to package directions. Reserve 1 cup of the cooking water. Drain the pasta and set aside.
- While the pasta cooks, add the cherry and sun-dried tomatoes (undrained) to a large skillet over medium heat. Cook for 5-7 minutes until the cherry tomatoes start to burst, pressing them gently to release their juices. Stir in the garlic.
- Add the pasta to the skillet and toss to combine. Add the pasta water as needed to create a sauce.
- Transfer the pasta to a serving bowl or platter. Garnish with Burrata and fresh basil, if desired.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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