Bruschetta Pasta

Bruschetta Pasta is one of our family summer favourites!

Bruschetta Pasta

So simple to put together…it has become one of my top travel side dishes!

On our recent trip, to the rented cottage, I had the boys, William included, picking all the cherry tomatoes they could find in our garden. (I think, overall, we had 4 cherry tomato plants)

Cherry Tomato plants are awesome! If you are going to plant a tomato plant next year, I highly recommend choosing one of the many varieties of cherry tomatoes. My personal favourite is the Chocolate Cherry…it actually grows a purpley brown colour…the taste is ‘out of this world’!

Eating cherry tomatoes, in my mind, is like eating candy!

Bruschetta Pasta always tastes better the next day. Of course, in our family, it barely survives. Once prepared, everyone, including myself, wants to eat it!

In order to maximize the marinating, I always make the tomato bruschetta mixture in the morning to let all the flavours meld together before I add the pasta…about 1/2 hour before we sit down.

This week, I was in a panic thinking of a side for dinner. I noticed a few leftover garden tomatoes on the counter…within a couple minutes I had the tomatoes cubed, garlic minced, salt and pepper grinded, extra virgin olive oil drizzled in and fresh basil from the garden quickly torn apart and tossed in. Done! With only a couple of hours to sit…it still tasted divine!

This is the perfect dish to make or bring along when visiting friends/family. There are few ingredients and not a lot of prep in order to create the most delicious multipurpose dish that just ‘screams summer!’

Bruschetta Pasta can also be considered a meal unto its own.

Bruschetta Pasta topped with tuna and a side or roasted brocolli and cauliflower

With the addition of some canned tuna, a drizzle of extra virgin olive oil, a sprinkle of hot pepper flakes and a side of roasted broccoli and cauliflower…it was my dinner the other night.  Canned beans would be another nice option.

Bruschetta Pasta

Tomato Bruschetta Sauce

2 pints cherry tomatoes, halved (chopped tomatoes can be substituted)
4 cloves garlic, minced
package of fresh basil, thinly sliced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 cup extra virgin olive oil
1 375 g pkg of Smart Catelli Fusilli pasta

In a bowl with a lid, combine all the above ingredients. (I generally ad lib my measurements.  Add more or less of the garlic/basil/extra virgin olive oil as you feel needed)
Cover and let rest on the counter for the day.
Boil pasta and cook till al dente. (see directions on box)
Drain pasta. Do not rinse pasta!
Immediately toss pasta with bruschetta mixture. Let rest for at least a 1/2 an hour to let the pasta absorb all the mouth-watering flavours of the tomato bruschetta mixture.


Bruschetta Pasta served with Barbecued Lemon Chicken and Sauteed Sugar Snap Peas

One of the meals my family enjoyed at the rented cottage… Bruschetta Pasta with Barbecued Lemon Chicken and sugar snap peas sautéed with mushrooms, onions, garlic and hot pepper flakes. Yummy!


3 thoughts on “Bruschetta Pasta

  1. Such a great website! I have a food allergy, too-and it is so great to read about others that are dealing with this issue and finding out more great recipes AND more great resources…thanks for posting!

  2. Pingback: Spring Has Sprung…Time To Plant The Vegetable Garden | The Food Allergy Chronicles

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