Tomato Bruschetta Pasta
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.
Servings: 4
Calories: 437kcal
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
Pasta: To salt the pasta water, use 2 teaspoons of salt for 12 ounces of pasta. Be sure to reserve 1 cup of the pasta water before draining.
Sun-dried tomatoes: If the sun-dried tomatoes seem excessively oily, drain some of the oil before adding to the skillet.
Serving: Serve with a house salad and garlic ciabatta bread for a complete meal.
Storage: Store in the refrigerator in an airtight container for up to three days.
Reheating: Reheat in a skillet over medium heat. Chicken stock can be added for moisture if needed. Smaller portions reheat well in the microwave.
Nutrition
Calories: 437kcal | Carbohydrates: 78g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 145mg | Potassium: 1134mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 3mg
