Bruschetta Pasta
Think bruschetta, but in pasta form—easy, fresh, and loaded with flavor. Shop the recipe here.
Ingredients
- 8 ouncesthin spaghetti (not the whole box!)
- 2 cupscherry tomatoes (very finely diced, see note 1)
- 1 tablespoonminced garlic
- ¼ cupolive oil (plus more for topping)
- 1 tablespoonbalsamic vinegar
- ½ cupfreshly grated parmesan cheese (plus more for topping, see note 2)
- ½ cupfresh basil leaves (cut into small ribbons)
- salt and pepper
- 1 tablespoonunsalted butter
- ⅛ teaspoongarlic powder
- ⅓ cuppanko breadcrumbs
Directions
- 1
Bring 10 cups water to a roiling boil in a large pot. Once boiling, add 1 tbsp salt and 8 ounces pasta. Don't use the whole package!
- 2
In a large bowl combine finely diced tomatoes, garlic, oil, balsamic vinegar, and Parmesan. Season to taste (I add 1/4 tsp each salt and pepper). Toss well to combine.
- 3
Heat butter in a small frying pan over medium heat until melted. Add Panko, a large pinch of salt and garlic powder. Cook, stirring occasionally, until the breadcrumbs are light golden brown and crisp, about 2-3 minutes. Remove pan from heat and transfer breadcrumbs to a bowl or plate.
- 4
When the pasta has finished cooking according to package directions, use tongs to lift the pasta straight from the pot into the large bowl. Shake off excess water as you lift.
- 5
Toss everything together in the bowl with tongs until nicely thickened and cheese is melted. Toss through the basil. Taste and season to taste if needed.
- 6
Divide onto plates, then top each with extra basil, a generous drizzle of olive oil, more Parmesan, and black pepper if desired. Finish with an even sprinkle of crispy breadcrumbs.