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Quick and Easy Bruschetta Pasta

Quick and easy bruschetta pasta takes the flavors of the classic Italian appetizer and puts them into a yummy spaghetti dish. This simple vegetarian pasta recipe comes together in 20 minutes, making it perfect for a fuss free dinner any night of the week.

Post originally published June 3, 2016. Updated July 17, 2020.
Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta

Post may contain affiliate links. To read my affiliate policy click here.

Ever have nights where you just don’t feel like cooking but really want to eat something delicious? Happens here all the time especially on a day when Goose puts me through the paces and I’m a dishrag by 2 pm. I used to be a fan of going out for a quick dinner on those days, but have you ever gone out to dinner with a toddler that hasn’t napped and is teething?

Other torture methods have nothing on that. NOTHING.

So on days like that, when I’m beyond done, I want something easy and comforting. Enter this quick and easy bruschetta pasta.

I love this dish. It soothes the soul and makes bad days better. It could be the answer to world peace.

Ok, maybe not the world peace thing, but it is a big bowl of comforting delicious carbs bursting with sweet cherry tomatoes and subtly spicy garlic all topped off with basil. It’s summer pasta at its finest. Although it’s basically carbs, it still feels light and it’s the perfect meal to take outside and eat on the patio while sipping a glass of white wine. Feel the stress melting away already? I do.

 

Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta

Ingredients

Ingredients: tomatoes, olive oil, white wine, garlic, pasta, basil, salt and pepper

Ingredients: tomatoes, olive oil, white wine, garlic, pasta, basil, salt and pepper

  • Pasta– I like thin spaghetti or angel hair pasta in this but use whatever you like or have on hand.
  • Cherry tomatoes– Half or quarter them depending on their size. The juice will combine with the noodles, wine and olive oil to make a sauce.
  • Garlic– Go for fresh garlic cloves instead of garlic powder.
  • Olive oil– Olive oil makes a base for the sauce.
  • White wine– Use a good white wine that you would drink. 
  • Fresh basil– Again fresh is so much better here than dried. 
  • Salt and pepper– Just to taste.

Other things you could add:

  • Parmesan cheese
  • A pinch of red pepper flakes
  • Meat or seafood of your choice 

How to Make

This easy pasta recipe comes together so fast! The whole thing is done in under 20 minutes! And that’s with a train wreck of a child hanging off your leg while you cook. To make it

To make:

Boil the pasta.

Pasta pot draining water over sink

Look at how easy it is to drain the noodles! No more sink spaghetti!

Fill a large pasta pot (I use this Bialetti pot and love it) with water and bring to a boil. Add the pasta and cook according to directions on the package.

Make the sauce.

cut cherry tomatoes

Chop the cherry tomatoes into equal sized pieces

Once you put the pasta in the water to cook, heat the olive oil over medium low to medium heat in a large pan or skillet. Add the halved tomatoes and season them with salt and pepper to taste.

Halved cherry tomatoes sauteing in a skillet

Saute the tomatoes in olive oil

As the tomatoes begin to cook, press the garlic cloves with a garlic press and add them to the pan. Pour in a cup of white wine and bring the whole thing to a slow simmer, stirring frequently to make sure the garlic doesn’t burn.

Add the wine and simmer.

Add the wine and simmer.

Add the pasta to the pan.

Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta

When the pasta is cooked, drain the cooking water and add the pasta to the pan with the tomatoes. Toss in the sauce. Season with extra salt and pepper if desired. Remove from heat and add the fresh basil. Serve and enjoy.

How to Serve

Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta

I like serving this recipe as is and topping it with a bit of Parmesan cheese. As is, the recipe is vegan. With Parmesan cheese, this will be a vegetarian pasta recipe. If you are feeding meat eaters, feel free to add chicken like I do in this balsamic tomato chicken pasta or shrimp for a version of a classic shrimp scampi but with tomatoes.

Storing

Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta

If you have any leftover store them in a sealed container in the fridge. To reheat, I don’t recommend microwaving. Instead, add the leftover pasta back into a skillet with a tablespoon or two of olive oil and just cook it over medium low until warm.

Other Vegetarian Pasta Recipes You Might Enjoy

This bruschetta pasta is one of my favorite quick dinners. It’s perfect for a fast weeknight meal and perfect for easy entertaining or date night dining. Try it the next time you have tomatoes on hand and need a quick supper!

Looking for other vegetarian pasta recipes? Try one of these:

Did you make this recipe or one of my other recipes? Leave me a comment and let me know how you liked it or show me on social media by tagging @Seasonedsprinkles on Facebook or Instagram.

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Quick and Easy Bruschetta Pasta

Quick and Easy Bruschetta Pasta


  • Author: Jenna Fletcher
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Quick and easy bruschetta pasta takes the flavors of the classic Italian appetizer and puts them into a yummy spaghetti dish. This simple vegetarian pasta recipe comes together in 20 minutes, making it perfect for a fuss free dinner any night of the week.

 


Ingredients

Scale
  • 1 package of thin spaghetti or angel hair pasta*
  • 1 pint of cherry tomatoes
  • 5 cloves of garlic
  • 4 tablespoons of olive oil
  • 1 cup of white wine
  • 1/2 cup of chopped fresh basil
  • salt and pepper to taste

Instructions

  1. Fill a large pot with water and bring to a boil. Add the pasta and cook according to directions on the package.
  2. While the water is heating up, half the cherry tomatoes (or skip this step if really pressed for time).
  3. Heat 4 tablespoons of olive oil over medium low to medium heat in a large pan.
  4. Add the tomatoes. Season with salt and pepper.
  5. As the tomatoes begin to cook, press the garlic cloves with a garlic press and add them to the pan.
  6. Pour in a cup of white wine and bring the whole thing to a slow simmer, stirring frequently to make sure the garlic doesn’t burn.
  7. When the pasta is cooked, drain the cooking water and add the pasta to the pan with the tomatoes. Toss in the sauce. Season with extra salt and pepper if desired. Remove from heat and add the fresh basil. Serve and enjoy.

Notes

*I kept it gluten free and used Barilla gluten free thin spaghetti in this.

  • Category: Dinner
  • Method: saute
  • Cuisine: Italian

Nutrition

  • Serving Size: 4

Keywords: Bruschetta pasta

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