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Bruschetta Pasta Recipe

Bruschetta Pasta Recipe

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Bruschetta Pasta

I had something similar to this in a restaurant once. I may not be nice to talk to afterward, but at least I know I am vampire-safe.

Click here to see 101 Ways to Cook Chicken


  • 1 pound boneless, skinless chicken breasts (2 or 3)
  • Salt and pepper
  • 12 ounces dry angel hair pasta
  • 4 large tomatoes, halved, deseeded, and cut into ¼-inch wide pieces
  • 4 cloves garlic, peeled and finely chopped
  • one 2/3-ounce package fresh basil, stems removed and roughly chopped
  • 2 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • ¼ cup freshly grated Parmesan cheese


Preheat a grill/barbecue or grill pan on high heat. Season the chicken with salt and pepper and put it on the grill/barbecue. Cook for 5 minutes on each side, or until cooked through. Let stand for 5 minutes and then cut each chicken breast into slices ¼-inch thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm.

Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper. Divide the chicken among 4 plates and top with some of the pasta. Scatter the tomato mixture over the pasta. Drizzle the vinegar over the tomatoes and sprinkle with Parmesan. Serve immediately.

    • 1 pound pasta, spaghetti works nice here
    • 1/2 pounds tomatoes
    • 4-5 cloves garlic, minced
    • 1 dozen large basil leaves, torn into smallish pieces
    • 3 tablespoons olive oil
    • kosher salt and pepper to taste
    1. 1. Cook pasta according to package directions Remove seeds from tomatoes and chop roughly Put tomatoes in a bowl with the garlic, basil and olive oil - season with salt & pepper Drain pasta, add to bowl and toss well with tomato mixture Serve with shredded parmesan cheese - and maybe some grilled bread just to make Sara happy


    • 400g bavette pаsta (оr linguine)
    • 4 ripe tomatoes, roughly chopped
    • 1 red onion, chopped
    • 1 g аrlic clovе, crushed
    • 2 tablespoons еxtra virgin olive oil
    • 1 tablespoon rеd wine vinegar
    • 1/2 cup roughly tоrn frеsh basil
    • 2 tаblespoons fresh oregano leaves


    1. Cook the pаsta in а large saucepan of boiling salted water according tо packet instructiоns.
    2. Meanwhile, cоmbine аll thе remaining ingredients in а large bоwl аnd season with seа salt аnd freshly ground black pepper.
    3. Allow tо stand fоr 10 minutes tо let the flavours infuse. Drain the pаsta, then аdd to thе other ingredients and tоss tо combine.

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    Recipe Summary

    • 6 roma (plum) tomatoes, chopped
    • ½ cup sun-dried tomatoes, packed in oil
    • 3 cloves minced garlic
    • ¼ cup olive oil
    • 2 tablespoons balsamic vinegar
    • ¼ cup fresh basil, stems removed
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 French baguette
    • 2 cups shredded mozzarella cheese

    Preheat the oven on broiler setting.

    In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

    Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

    Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

    Broil for 5 minutes, or until the cheese is melted.

    Bruschetta Pasta Salad

    Was there ever a better foodie match than tomatoes with basil and garlic and cheese? Now let’s add some noodles and you have a Bruschetta Pasta Salad. Oh yes…think about that for a second. You want to make it don’t you? Picture yourself on a sunny summer deck, with a glass of wine (or sparkler) in hand…you’re sitting down to a delicious summer meal and this salad is on the menu. Ahhhhh

    I love this flavour combination so much that I’m planning to dedicate 2 big flower pots in my garden this summer to growing tomatoes and basil and I can’t wait. These two plants are a match made in heaven, even in the garden…they’re perfect companion plants that help each other grow. When I plant them side by side I get the best basil in the world! And that means plenty of bruschetta, goat cheese tarts, Caprese salad, and this bruschetta pasta salad. Hello summer.

    So let’s get back to this pasta dish, shall we? This dish is fresh and very easy to put together. For this pasta salad the noodles, tomatoes and basil are tossed with olive oil, a little balsamic vinegar, some parmesan cheese, then seasoned with salt and pepper. Just simple and delicious. And you can use any kind of noodles that you like for this dish, I just happened to have some orecchiette noodles around so I used them. I liked how the shape of the noodle held the bruschetta so you had a mouthful of flavour in each bite.

    • 8 ounces whole-wheat rotini
    • 2 tablespoons extra-virgin olive oil
    • 1 cup chopped shallots
    • 6 cloves garlic, sliced
    • 1 large tomato, chopped or 1 10-ounce package cherry tomatoes, quartered
    • ¼ cup slivered sun-dried tomatoes
    • ¾ cup dry white wine
    • ½ cup sour cream
    • ⅓ cup grated Parmesan cheese, plus more for serving
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ cup chopped fresh basil, plus more for garnish
    • 4 teaspoons balsamic glaze

    Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

    Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic cook, stirring, until starting to soften, 3 to 4 minutes. Increase heat to medium-high and add tomatoes and sun-dried tomatoes. Cook, stirring, until the fresh tomatoes have broken down, 5 to 8 minutes. Add wine to the pan and cook until reduced by about half, about 3 minutes. Stir in sour cream, Parmesan, salt and pepper. Add the pasta and toss to coat. Remove from heat and stir in basil.

    Divide among 4 plates and drizzle each portion with 1 teaspoon balsamic glaze. Garnish with more basil and serve with more Parmesan, if desired.

    Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets. Or make balsamic glaze yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish and refrigerating the rest for another use.


    Heat oil in large deep skillet on medium-high heat. Add chicken and 1 tbsp. of the Seasoning Mix cook and stir 5 minutes or until browned. Remove chicken. Add onion to skillet cook and stir 3 minutes or until softened.

    Add stock, tomatoes and remaining Seasoning Mix to skillet bring to boil, stirring to release browned bits from bottom of skillet. Stir in pasta. Cook 15 to 20 minutes or until pasta is tender, stirring occasionally.

    Return chicken to skillet. Stir in mozzarella. Cook 2 minutes or until chicken is heated through.

    For a T-Rex twist, feel free to serve alongside grilled, roasted, or rotisserie chicken or add it straight to the bowl! You may need a little extra dressing so feel free to double the recipe.

    Keep things gloriously vegetarian by pairing this bruschetta spiked pasta salad with a tasty Veggie Burger or serving it up as a side dish for pizza night.

    Feel free to use your favorite pasta for this pasta salad! I chose a delicious duo of four-cheese tortellini and farfalle pasta. Elbow noodles, rotini, and orzo would all work great as well.

    While the tortellini is optional, it totally adds another layer of flavor that I can’t get enough of! For me it’s a must!

    This quick and easy recipe yields 4-6 servings and is easily doubled or tripled to feed a crowd at your next party or potluck!

    This classic Italian antipasto, or appetizer, uses toasted Italian bread rubbed with garlic. It’s then topped with a heavenly diced tomato medley including basil, red onions and balsamic vinegar. You can also add avocado or mozzarella! For gluten free options, I love using this topping over Grilled Salmon, Grilled Chicken or even a Naked Turkey Burger.

    What makes all the difference is that toasted crunch of the outer bread and chewy insides as you bite down on the refreshing antipasto. This appetizer is best served freshly toasted while the tomato portion can be room temperature or refrigerated . Let’s be honest, no one wants a soggy bruschetta. For the toast, you can also choose to grill them to create a nice char.