BRUSCHETTA PASTA
This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is awesome served with blackened chicken or garlic shrimp as well.
Provided by startnover
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine per directions.
- While it is cooking dice the tomatoes and thinly slice the onions.
- Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
- When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
- Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
- To make a meal of it serve with grilled blackened chicken or garlic shrimp.
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
ONE-PAN BRUSCHETTA SPAGHETTI
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here - either a 12-inch version, or a deep 10-inch - to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you're not draining the noodles as you would in a traditional pasta dish, it's good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that's just right for you.
Provided by Sarah Copeland
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
- Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
- Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 12 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 687 milligrams, Sugar 12 grams
BRUSCHETTA PASTA
Make and share this Bruschetta Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
- Reserving 1/3 cup of the cooking liquid, drain and return to pot.
- Meanwhile, chop tomatoes.
- Chop basil finely.
- Add tomatoes and basil to pasta.
- Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
- Toss to coat.
Nutrition Facts : Calories 519.6, Fat 8.9, SaturatedFat 1.3, Sodium 415.3, Carbohydrate 93, Fiber 6, Sugar 7.3, Protein 16.9
BRUSCHETTA PASTA
My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.
Provided by Jenn Kubis Baumann
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
- Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
- Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
- Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g
BRUSCHETTA PASTA SALAD WITH CHICKEN
Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.
Provided by Kelly Senyei
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
- Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.
BRUSCHETTA PASTA SALAD
Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.
Provided by mauichick01
Categories Side Dish
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
- Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g
CHICKEN BRUSCHETTA PASTA (SAVOURY) RECIPE BY TASTY
Here's what you need: vegetable oil, boneless skinless chicken breast, Tasty™ Savoury Seasoning Mix, small yellow onion, chicken stock, cherry tomato, pasta, bite-size mozzarella cheese balls
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
- Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
- Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
- Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 73 grams, Fat 52 grams, Fiber 2 grams, Protein 29 grams, Sugar 10 grams
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BRUSCHETTA PASTA (WITH FRESH TOMATOES AND BASIL) - BOWL OF …
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5/5 (30)Total Time 15 minsCategory PastaCalories 399 per serving
- Bring a heavily salted pot of water to a boil. Add the pasta (8 oz.) and cook according to directions until al dente.
- Meanwhile, make the bruschetta. Add the minced garlic (2 cloves), olive oil (1/4 cup), balsamic vinegar (1 tablespoon), fresh basil (1/2 cup), chopped tomatoes (2 cups), and shredded parmesan cheese (1/2 cup), as well as 1/2 teaspoon of kosher salt and 1/4 tablespoon black pepper to a large bowl. Mix together and set aside as the water boils and pasta cooks, stirring occasionally and allowing the flavors to marry.
- When the pasta has finished cooking to al dente, use a slotted spoon to transfer it directly from the pot to the bowl with the bruschetta. (Alternatively, you can set aside 1/4 cup of the pasta water and drain in a colander, and mix the reserved pasta water in with everything in the large bowl).
- Mix everything together in the bowl and allow to sit for about 5 minutes to absorb the flavors and thicken a bit, stirring occasionally. Taste and season to taste if needed.
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