Description
This easy Bruschetta Pasta recipe blends the freshness of diced Roma tomatoes, garlic, basil, and mozzarella with buttery spaghetti for a light yet satisfying meal in under 30 minutes.
Ingredients
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10 oz spaghetti
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2½ cups Roma tomatoes, diced
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½ cup red onion, finely chopped
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4 garlic cloves, minced (divided)
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½ tsp kosher salt
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¼ tsp ground black pepper
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4 tbsp olive oil (divided)
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3 tbsp balsamic vinegar (divided)
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¼ cup fresh basil, thinly sliced (divided)
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2 tsp dried oregano
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2 tbsp unsalted butter
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1 tsp lemon juice
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6 oz mozzarella balls
Instructions
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Cook spaghetti in salted water until al dente. Reserve ¼ cup pasta water, then drain.
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In a bowl, mix tomatoes, onion, half the garlic, salt, pepper, 2 tbsp olive oil, 1 tbsp vinegar, and 2 tbsp basil. Set aside.
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Heat remaining olive oil in a skillet over medium. Add remaining garlic and oregano, sauté for 1 minute.
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Add reserved pasta water and butter to skillet. Stir until butter melts.
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Toss in drained pasta and coat with garlic butter sauce.
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Add lemon juice and mozzarella, gently stir.
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Mix in the bruschetta mixture and combine well.
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Finish with remaining balsamic vinegar and basil. Serve warm.
Notes
- Use fresh tomatoes for best flavor
- Substitute whole wheat pasta for a healthier version
- Add grilled chicken or shrimp for extra protein
- Let bruschetta mixture rest to develop flavor
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired