Bruschetta Pasta

This Bruschetta Pasta is perfect for when it’s just too hot to cook. Inspired by Pasta alla Checca we had in Rome this summer. The fresh tomatoes, garlic and basil marinate to create the perfect no-cook sauce while the pasta boils. It doesn’t get easier than this sweet, savory and delicious pasta. Don’t forget to top it with a mountain of freshly grated Parmesan! Here’s a video of exactly how I make this dish. Enjoy!

What You'll Need:

+ 1 lb. pasta

+ 4 cups cherry tomatoes, quartered (can also use a variety/any large tomatoes you have on hand – diced)

+ 1/2 cup EVOO

+ 2-3 cloves garlic, grated

+ 1 1/2 tsp. salt

+ 1 cup fresh basil, torn or chiffonade

+ 1 tbsp. butter (optional)


1. In a large mixing bowl, add olive oil, cherry tomatoes, salt, garlic, and basil. Mix and set aside.

2. Cook pasta in heavily salted water until al dente (don’t overcook!). Strain and add directly into the bowl with the tomato mixture. Add butter if desired and stir until well combined.

3. Serve and garnish with lots of freshly grated Parmigiano Reggiano. Enjoy!

I like using bronze cut pasta for this along with good quality EVOO and real Parmigiano Reggiano – makes all the difference in simple dishes!

Related Posts

Can we help you find something?