Bruschetta Pasta takes everything you love about the classic appetizer and turns it into a fast, flavor-packed dinner.
Author Note
Using Summer Produce In The Best Way Possible!
Our garden is bursting with basil and tomatoes right now! We’ve been making bruschetta chicken weekly, snacking on bruschetta, and I’ve had caprese salad for lunch more times than I can count. As much as I love those staples, I was ready to switch it up—still using all that fresh basil and those juicy tomatoes. Enter: bruschetta pasta.
Bruschetta Pasta Ingredients
The full recipe is below, but here are a few quick notes:
- Spaghetti: Use just 8 ounces so the sauce coats the pasta without being too dry.
- Tomatoes: Dice them small and use ripe ones—good tomatoes make a big difference.
- Parmesan: Shred a block on the small holes of a grater for the best melt and texture.
- Fresh basil: Cut into thin strips so it mixes in well. It adds so much flavor—don’t skip it.
- Butter & Panko: This crispy topping takes the dish up a notch—so simple, so good.
How To Make Bruschetta Pasta (Tips)
- Use ripe, fresh tomatoes: Cherry or grape tomatoes work best in this recipe.
- Salt the water: Use 1 teaspoon salt for every 4 cups of water when boiling pasta.
- Toast breadcrumbs right before serving: This keeps them crisp and crunchy.
- Add basil at the end: Toss it in last so it stays fresh and doesn’t wilt.
What To Serve With Bruschetta Pasta
- Protein: Add pan-seared shrimp, baked salmon, or grilled chicken.
- Bread: Serve with dinner rolls or focaccia.
- Salad: Try a light cucumber salad or an Italian salad.
Storage
Keep leftovers in a sealed container in the fridge for up to 3 days. It’s great cold, almost like a pasta salad, or reheat with a little olive oil. Wait to add the crispy topping until right before eating.
Quick Tip
Chelsea’s Top Tip: Use tongs to move al dente pasta straight from the pot to the tomato mix—some pasta water helps the sauce cling better and improves the flavor of the dish.
More Delicious Pasta Dishes
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Orzo Pasta Salad
Pasta And Pizza
Zesty Italian Pasta
Dinner
Red and White Pasta
Dinner
Creamy Tuna Pasta
Bruschetta Pasta
Equipment
Ingredients
- 8 ounces thin spaghetti not the whole box!
- 2 cups cherry tomatoes very finely diced, see note 1
- 1 tablespoon minced garlic
- 1/4 cup olive oil plus more for topping
- 1 tablespoon balsamic vinegar
- 1/2 cup freshly grated Parmesan cheese plus more for topping, see note 2
- 1/2 cup fresh basil leaves cut into small ribbons
- Salt and pepper
- 1 tablespoon unsalted butter
- 1/8 teaspoon garlic powder
- 1/3 cup Panko breadcrumbs
Instructions
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was so yummy and easy to make!
So thrilled to hear you loved this! Thanks Bella!
how can I make this low Carb?
You could try spiralized veggies as the base instead of spaghetti!
This was outstanding. I added a splash of good balsamic to the tomato mix, and also a small amount of fennel seeds in with the red pepper flakes, just because I like both of those things. But no doubt it would have been great as written. The tossing of the pasta with the garlic/oil mixture really elevates the whole dish in a way I hadn’t expected.
Sounds delicious! 🙂 Thanks so much for the comment and giving this recipe a try 🙂
Chelsea thank u so much for this amazing recipe. I love bruschetta and on pasta?? Yummm!!
I’m so happy you enjoyed! The combination is my favorite! Thanks for your comment! 🙂
So garlicky and delicious!
Yay! 🙂
I’ve literally never left a comment about recipe, but I felt compelled to compliment you on this dish. I cook often, and I am not easily impressed, but WOW. My husband and I were stunned by how well this recipe married these simple ingredients to create such a terrific dish. We will half it for the two of us next time, but there will DEFINITELY be a next time. It was perfect! Thank you!
I am seriously sooo happy and flattered to hear this! Thanks soo much for taking the time to write this comment!! Sooo glad you guys enjoyed! 🙂
I love how this uses fresh cherry tomatoes…perfect recipe to use them up from my garden! 🙂