30 Minute Fresh Bruschetta Pasta with Roasted Garlic Recipe
Introduction
This 30 Minute Fresh Bruschetta Pasta with Roasted Garlic is a bright, flavorful dish perfect for a quick weeknight meal. Juicy roasted cherry tomatoes and sweet garlic combine with fresh heirloom tomatoes and basil to create a vibrant pasta that feels like summer in every bite.
Ingredients
- 2 pints cherry tomatoes, rinsed
- 1 bulb garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 package thin spaghetti
- 4 heirloom tomatoes, rinsed and diced
- 1/4 cup (60 mL) extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup fresh basil, chopped
- Fresh black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the sheet and slice off the bottom of the garlic bulb. Drizzle the exposed garlic with a teaspoon of olive oil and place it open face down on the sheet. Drizzle the remaining olive oil over the tomatoes, sprinkle with sea salt, and toss to coat evenly. Roast for 25 minutes or until the tomatoes burst.
- Step 2: While the tomatoes roast, combine the diced heirloom tomatoes, 1/4 cup olive oil, and 1/2 tsp sea salt in a small bowl. Let sit for 5 minutes to soften, then stir in the chopped basil. Set aside.
- Step 3: Cook the spaghetti in salted boiling water according to package instructions. If it finishes before the tomatoes are done, drain and toss with a teaspoon of olive oil to prevent sticking. Set aside.
- Step 4: When the tomatoes and garlic are roasted, transfer the cherry tomatoes to a large serving bowl. Using oven mitts, carefully remove the roasted garlic cloves from the bulb and mash them into a pulp. Mash the garlic and tomatoes together in the bowl.
- Step 5: Add the cooked pasta to the mashed tomatoes and garlic, tossing to combine. Then fold in the fresh heirloom tomato mixture and toss again.
- Step 6: Serve the pasta garnished with extra fresh basil and black pepper to taste. Enjoy immediately.
Tips & Variations
- Use sun-dried tomatoes for a deeper, more concentrated flavor in the bruschetta mixture.
- If you prefer, substitute spaghetti with your favorite pasta shape such as linguine or penne.
- Add a splash of balsamic vinegar to the heirloom tomato mix for a tangy twist.
- For extra richness, sprinkle grated Parmesan cheese over the finished pasta.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or enjoy cold as a pasta salad. Avoid microwaving directly to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the roasted tomatoes and garlic ahead of time?
Yes, you can roast the tomatoes and garlic up to a day in advance. Store them covered in the fridge and bring to room temperature before assembling the pasta for best flavor.
What if I don’t have heirloom tomatoes?
You can substitute with ripe vine tomatoes or roma tomatoes. The fresh tomato mix adds brightness, so any fresh and ripe tomato will work well.
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30 Minute Fresh Bruschetta Pasta with Roasted Garlic Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This 30 Minute Fresh Bruschetta Pasta with Roasted Garlic is a vibrant and flavorful Italian-inspired dish that combines roasted cherry tomatoes and garlic with fresh heirloom tomatoes, basil, and perfectly cooked thin spaghetti. It’s a quick and easy meal bursting with fresh garden flavors, perfect for a light yet satisfying dinner.
Ingredients
Roasted Cherry Tomato and Garlic Mixture
- 2 pints cherry tomatoes, rinsed
- 1 bulb garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt
Bruschetta Topping
- 4 heirloom tomatoes, rinsed and diced
- 1/4 cup (60 mL) extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup fresh basil, chopped
- Fresh black pepper, to taste
Pasta
- 1 package thin spaghetti
Instructions
- Roast the Cherry Tomatoes and Garlic: Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the cherry tomatoes on the sheet. Slice off the bottom of the garlic bulb to expose the cloves, drizzle a teaspoon of olive oil over the cut side, and place it open face down on the sheet. Drizzle the remaining olive oil over the tomatoes, sprinkle with sea salt, and toss gently to coat evenly. Roast in the oven for 25 minutes or until the cherry tomatoes burst and begin to caramelize.
- Prepare the Bruschetta Mixture: In a small bowl, combine the diced heirloom tomatoes with extra virgin olive oil and sea salt. Allow the mixture to sit for 5 minutes so the tomatoes soften and absorb the flavors. Stir in the chopped fresh basil and set aside.
- Cook the Pasta: Bring a large pot of salted water to boil and cook the thin spaghetti according to package instructions until al dente. If the pasta finishes before the tomatoes are done roasting, drain it and toss with a teaspoon of olive oil to prevent sticking. Set aside.
- Mash the Roasted Tomatoes and Garlic: Remove the hot baking sheet from the oven. Transfer the roasted cherry tomatoes to a large serving bowl and, using oven mitts, carefully squeeze the softened garlic cloves out of the bulb directly into the bowl. Mash the garlic and roasted tomatoes together until you get a pulpy, saucy consistency.
- Assemble the Bruschetta Pasta: Add the cooked spaghetti to the bowl with the mashed roasted tomatoes and garlic. Toss thoroughly to coat the pasta evenly with the sauce. Then fold in the fresh bruschetta mixture and toss gently again to combine all the fresh and roasted flavors.
- Serve and Garnish: Plate the bruschetta pasta, then garnish with additional fresh basil leaves and freshly ground black pepper to taste. Serve immediately for best flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
- Using ripe heirloom tomatoes enhances the fresh bruschetta topping’s flavor.
- Be careful when handling the roasted garlic bulb as it will be very hot; use oven mitts.
- If you prefer a chunkier sauce, mash the roasted tomatoes and garlic less.
- Fresh basil is key to adding bright, herbal notes to the dish.
- This recipe is perfect for a light summer meal or a simple dinner party dish.
- Leftovers can be stored refrigerated for up to 3 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: Bruschetta Pasta, Roasted Garlic Pasta, Quick Italian Pasta, Fresh Tomato Pasta, Summer Pasta Recipe, Vegetarian Pasta
