With juicy tomatoes, bright and zesty basil, rich mozzarella, and hearty spaghetti, this Bruschetta Pasta is a satisfying and easy dinner recipe the whole family will love! You can make it in under 30 minutes, making it perfect for busy weeknights and it's fancy enough for big weekend dinners too.
If you crave comfort food, pasta is often a good answer. Scroll through this site, and you'll find plenty of soul-soothing, hunger-satiating pasta recipes.
Some reader favorites include Cajun Shrimp Pasta, Dairy-Free One-Pot Cheeseburger Pasta, and Instant Pot Tuscan Chicken Pasta. Those are all delicious rich pasta dishes that are easy to make in about 30 minutes.
If you're in the mood for a lighter pasta dinner that is still comforting, try this Bruschetta Pasta recipe. It has the heartiness of pasta with a lighter, fresh bruschetta topping.
🌟 Why this recipe works
This bruschetta pasta recipe is super satisfying.
- You can make this pasta in 30 minutes or less.
- The recipe calls for ingredients that are easy to find in almost any grocery store.
- This is a hearty, filling pasta dish sure to satisfy your hunger.
- The bruschetta is full of antioxidant-rich tomatoes and basil, and acts as the "sauce" for this pasta, making it a healthier pasta option.
🛒 Ingredient notes
Tomatoes- I love using Roma tomatoes (or plum tomatoes) in this recipe. You can also use San Marzano tomatoes or tomatoes on the vine. Be sure to use fresh, juicy, healthy tomatoes for the best flavor.
Mozzarella - You can often find small mozzarella balls in the deli section of your grocery store with other cheeses. They usually come in 6-ounce or 8-ounce plastic containers filled with liquid to keep them from drying out. Be sure to drain the liquid out and pat the mozzarella balls with a paper towel to dry them before using in this recipe.
✅ Step-by-step instructions
In a large pot, cook the pasta according to package directions.
- Start by making the bruschetta tomato mixture. In a large bowl, toss together the tomatoes, red onions, half of the minced garlic, salt and pepper, 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of the basil. Toss together until well combined, and set aside.
2. In a large skillet, add the remaining olive oil over medium-high heat. Add the remaining garlic along with the oregano, then stir to cook for one minute, just until the garlic becomes soft and fragrant.
3. At this time, slowly and carefully add a little bit of the hot starchy pasta water to the skillet (about ¼ cup).
4. Then add the butter and continue stirring until the butter melts.
5. Drain the cooked pasta and add it to the skillet, tossing gently to coat the pasta with the garlic sauce.
6. Add the lemon juice and mozzarella cheese.
7. Then add the tomato bruschetta mixture. Toss together until the pasta is well coated. Season with additional salt and pepper to taste, if desired. Drizzle remaining balsamic vinegar and sprinkle remaining basil over the top just before serving.
👩🏻🍳 Recipe FAQs
The term bruschetta refers to bread that is toasted or grilled, then topped with olive oil. Often, this antipasto dish includes diced tomatoes, basil, and garlic.
Allow the pasta to cool completely, then store leftovers in an airtight food-safe container in the refrigerator for up to four days.
🍳 Kitchen tools and equipment
To make this bruschetta pasta recipe, you'll need a large skillet and a large pot to cook the pasta.
🍽 Serving ideas
I love serving this bruschetta pasta recipe with some hearty, crusty bread. Try my Easy French Bread recipe. Or make Garlic Parmesan Knots, Pandesal (Filipino Dinner Rolls) or Garlic Rosemary Focaccia Bread.
This easy dinner recipe is also delicious with a big green salad or side of vegetables. Try my Air Fryer Broccoli or Garlic Lemon Asparagus.
Or make this Marinated Feta Cheese as a yummy appetizer.
🍝 More pasta recipes
If you love these flavors, also try this classic tomato bruschetta appetizer recipe.
For more pasta recipes, try one of these:
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
- 10 ounces spaghetti
- 2½ cups diced Roma tomatoes (about 4 tomatoes)
- ½ cup finely chopped red onion
- 4 garlic cloves, minced and divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 Tablespoons olive oil, divided
- 3 Tablespoons balsamic vinegar, divided
- ¼ cup thinly sliced basil (chiffonade), divided
- 2 teaspoons dried oregano
- 2 Tablespoons unsalted butter
- 1 teaspoon lemon juice
- 6 ounces mozzarella balls
- In a large pot, cook the pasta according to package directions.
- In a large bowl, toss together the tomatoes, red onions, half of the minced garlic, salt and pepper, 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of the basil. Toss together until well combined, then set aside. This is the bruschetta mixture.
- In a large skillet, add the remaining olive oil over medium-high heat. Add the remaining garlic and oregano, then stir to cook for one minute, just until the garlic becomes soft and fragrant. At this time, slowly and carefully add a little bit of the hot starchy pasta water to the skillet (about ¼ cup). Then add the butter and continue stirring until the butter melts.
- Drain the cooked pasta and add it to the skillet, tossing gently to coat the pasta with the garlic sauce. Add the lemon juice and mozzarella cheese, then add the tomato bruschetta mixture. Toss together until the pasta is well coated. Season with additional salt and pepper to taste, if desired. Drizzle with remaining balsamic vinegar and sprinkle with remaining basil just before serving.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
The directions are not clear.
In step 2 it says to toss the garlic with the tomatoes. Then in step 3 it says to cook the garlic and oregano in the olive oil. Nowhere does it say whether the garlic is to be divided, or it you should use additional garlic for step 3.
Also similar problem with the balsamic vinegar. In step 2 it says to mix 1 tablespoon balsamic vinegar with the tomatoes. But nowhere does it say what to do with the remaining 2 tablespoons of the balsamic vinegar.
Marlynn Jayme Schotland says
Thanks for the catch, LD! The instructions have been updated for clarity. Thanks!