Tomato Basil Bruschetta Pasta

$- 12 oz pasta of choice (spaghetti or penne recommended) - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1/4 cup fresh basil, chopped (plus extra for garnish) - 1/4 cup balsamic glaze - 3 tablespoons olive oil - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese (for serving) This dish shines because of its fresh and simple ingredients. Each one plays a key role. You will want the best quality of tomatoes. I love using ripe cherry tomatoes for their sweetness. The garlic brings a bold taste, while the fresh basil adds a lovely aroma. Olive oil is essential for a smooth finish. Balsamic glaze gives a sweet tang, perfectly balancing the flavors. When I make this pasta, I always keep the balance in mind. Salt and pepper enhance the dish, while red pepper flakes add a hint of heat. Remember, you can adjust the spice to your liking. Lastly, the Parmesan cheese on top adds a creamy touch that completes the meal. {{ingredient_image_1}} To cook pasta to al dente, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the pasta to be firm but not hard when you bite it. It should have a slight bite to it. After cooking, reserve about 1/2 cup of the pasta water before you drain it. This water contains starch that helps the sauce stick to the pasta later. Heat a large skillet over medium heat and add olive oil. Once the oil is hot, toss in the minced garlic. You only need to sauté the garlic for about 1 minute. Watch it closely to avoid burning. If it turns brown, it will taste bitter. Add the halved cherry tomatoes to the skillet after the garlic. Cook them for about 5 to 7 minutes. You want the tomatoes to soften and release their juices. Stir them occasionally to ensure even cooking. The sauce should be juicy but not too watery. Next, add your drained pasta to the skillet with the tomatoes. Stir everything well so the pasta mixes with the sauce. If the mixture seems dry, slowly add some reserved pasta water. This will help achieve your desired consistency. Now, stir in the chopped basil, balsamic glaze, salt, pepper, and red pepper flakes if you like some heat. Toss everything together until it's warm and evenly mixed. Serve the pasta in bowls. Garnish with extra fresh basil and a sprinkle of grated Parmesan cheese. You can also drizzle some balsamic glaze on top for extra flavor. This dish pairs well with a simple green salad or crusty bread. Enjoy your Tomato Basil Bruschetta Pasta! To make this dish your own, play with the flavors. You can add more salt or pepper to taste. If you like it spicy, add more red pepper flakes. For a milder dish, leave them out. Fresh ingredients shine in this recipe. Use fresh basil and cherry tomatoes for the best taste. Canned tomatoes work, but fresh gives a brighter flavor. You don’t need fancy tools for this recipe. A large pot is great for boiling pasta. A big skillet is key for sautéing garlic and tomatoes. Use a wooden spoon to stir and mix. If you have a pasta strainer, it helps to drain the pasta easily. You can make this dish ahead of time. Cook the pasta and sauce, then store them separately. Keep the pasta in a sealed container in the fridge. The sauce also needs a container. This way, you keep the pasta from getting mushy. When you’re ready to eat, mix the two and heat them up. Leftovers can last for three days in the fridge. Just reheat in a pan until warm. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh cherry tomatoes and basil. The quality of these ingredients significantly enhances the dish. Adjust the Balsamic Glaze: Feel free to adjust the amount of balsamic glaze to suit your taste. You can add more for a tangier flavor or less for a milder taste. Reserve Pasta Water: Always reserve some pasta water before draining. This starchy water can help loosen the sauce and create a creamier texture. Experiment with Cheeses: While Parmesan is traditional, try using other cheeses like feta or mozzarella for a different flavor profile and texture. {{image_2}} You can make this dish even better by adding more veggies. Some great options are bell peppers, zucchini, or spinach. These add color and nutrients. For cheese lovers, you can swap out Parmesan with feta or goat cheese. These alternatives bring a creamy texture and tangy flavor. Want to add protein? Chicken and shrimp are perfect choices. To add chicken, cook it in the skillet before the garlic. Use bite-sized pieces for quick cooking. For shrimp, toss them in after the garlic, cooking just until they turn pink. This keeps the dish light and flavorful. If you need gluten-free options, look for pasta made from rice or quinoa. These work well in this recipe. When using gluten-free pasta, check the cooking time. It may vary. To keep flavors strong, add a bit more balsamic glaze or fresh basil. This helps balance the taste and keeps it delicious. To store your leftover Tomato Basil Bruschetta Pasta, use an airtight container. Glass or plastic containers work well. Make sure the pasta cools down for about 30 minutes before sealing. This helps prevent moisture build-up, which can make the pasta soggy. When it's time to enjoy your pasta again, the best way to reheat it is in a skillet. Heat it on low and add a splash of water or olive oil to keep it moist. Stir gently to avoid sticking. You can also microwave it in short intervals. Cover it with a damp paper towel to retain some moisture. In the fridge, your Tomato Basil Bruschetta Pasta will last about 3 to 5 days. Always check for signs of spoilage. If you see mold or if it smells off, it’s best to toss it. Freshness is key to enjoying this dish! You can use dried basil instead of fresh. However, dried basil has a different flavor. It's less bright and aromatic. If you use dried, use one-third of the fresh amount. For this recipe, that means about 1 tablespoon of dried basil. Balsamic glaze is a thick, sweet sauce made from balsamic vinegar. It adds rich flavor to dishes. You can make it at home by simmering balsamic vinegar in a pot. Cook it until it reduces and thickens, which takes about 10-15 minutes. Let it cool, and it’s ready to use! Yes, this dish is great for meal prep! You can make it ahead and store it in the fridge. It keeps well for a few days. Just warm it up when you are ready to eat. The flavors meld together nicely, making it even tastier. You can freeze Tomato Basil Bruschetta Pasta. To do this, let it cool completely. Then, place it in an airtight container or a freezer bag. Label it with the date. When you want to eat it, defrost it in the fridge overnight. Reheat it on the stove, adding a splash of water if needed. To add heat, you can mix in some red pepper flakes. Start with 1/2 teaspoon and adjust to your taste. You can also add sliced jalapeños or a dash of hot sauce. These will give your pasta a nice kick! This recipe combines simple ingredients for a tasty Tomato Basil Bruschetta Pasta. You learned how to cook the pasta to perfection, sauté garlic without burning it, and create a rich sauce. I shared tips for storing leftovers and reheating to maintain flavor. You can customize this dish with your favorite veggies or proteins. It’s easy to adjust flavors and perfect for meal prep. Enjoy making this dish, and let your creativity shine in the kitchen!$

Tomato Basil Bruschetta Pasta

A delicious pasta dish featuring cherry tomatoes, garlic, and fresh basil, topped with balsamic glaze.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz pasta of choice (spaghetti or penne recommended)
2 cups cherry tomatoes, halved
4 cloves garlic, minced
1 4 cup fresh basil, chopped (plus extra for garnish)
1 4 cup balsamic glaze
3 tablespoons olive oil
to taste Salt and pepper
1 2 teaspoon red pepper flakes (optional)
1 2 cup grated Parmesan cheese (for serving)

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Toss in the halved cherry tomatoes and cook for about 5-7 minutes, allowing the tomatoes to soften and release their juices. Stir occasionally.
Add the cooked pasta to the skillet with the tomatoes. Stir well to combine. If the pasta seems dry, gradually add some reserved pasta water until the desired consistency is achieved.
Stir in the chopped basil, balsamic glaze, salt, pepper, and red pepper flakes (if using). Toss everything together until evenly mixed and heated through.
Plate the pasta in bowls, garnishing with extra fresh basil, grated Parmesan cheese, and a drizzle of balsamic glaze on top for added flavor.

Notes

Feel free to adjust the amount of red pepper flakes to your spice preference.

Keyword basil, bruschetta, pasta, tomato