Description
This bruschetta-inspired pasta is tossed with fresh tomatoes, basil, garlic, onions, balsamic and finished with a sprinkling of crispy garlicky breadcrumbs.
Ingredients
Scale
Pasta Ingredients:
- 1 pound uncooked thin spaghetti
- 1 pound cherry tomatoes, chopped
- 1 cup chopped fresh basil leaves (about 1 ounce)
- 1/3 cup extra virgin olive oil
- 1/3 cup very finely diced red onion
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, pressed or minced
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for topping (optional)
Garlicky Breadcrumbs:
- 1 tablespoon olive oil or butter
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Panko breadcrumbs
Instructions
- Heat the pasta water. Heat a large stockpot of generously-salted water until boiling.
- Prep the bruschetta mix. Stir together the chopped tomatoes, basil, olive oil, balsamic, red onion, garlic, and a generous pinch of salt and pepper in a medium mixing bowl until combined. Set aside.
- Prep the garlicky breadcrumbs. Meanwhile, heat oil or melt butter in a large sauté pan over medium heat. Add garlic and crushed red pepper flakes and sauté for 1 minute, stirring frequently. Add the breadcrumbs and stir to combine. Continue cooking, stirring occasionally, until the breadcrumbs are golden. Transfer to a bowl and set aside.
- Cook the pasta. Cook the pasta until just al dente. Strain and return to the stockpot.
- Serve. Top the pasta with the bruschetta mix and briefly toss to combine. Serve warm, topped with the garlicky breadcrumbs and Parmesan, and enjoy!