Italian, The Weekly Menus and Recipes, Vegetarian

Recipe 3.4: Bruschetta Pasta

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Recipe 3.4:  Bruschetta Pasta

The Italians say that Tomato and Basil were once lovers. I say that Bruschetta is their love child, and this recipe is homage to their story.


3 lbs. tomatoes

2 cloves garlic, minced

½ cup grated parmesan cheese

½ tbs. crushed red pepper

4 tbs. olive oil, divided

1 tbs. salt

1 tbs. freshly ground black pepper

1 lb. gemelli or shell pasta

1/2  cup chopped fresh basil


In a large sauce pan, bring water to boil.

Once water reaches boiling, add 1 tbs. salt and ½ tbs. oil. Add pasta. Cook according to package directions, approx. 5-6 minutes. Drain pasta, reserving 1 cup pasta water.

While water boils and pasta cooks, prepare the no-cook bruschetta sauce. Slice tomatoes in half and, using a spoon, scoop out the seeds and juicy center. Discard centers. Dicetomatoes. In a large bowl, mix together diced tomatoes, minced garlic, chopped basil, parmesan, red pepper, salt, and pepper. Add pasta to bowl. Add pasta water as necessary to bring dish together. Season to taste.