Wednesday, June 24, 2009

Bruschetta Pasta - it's not just for bread any more!

Will used to make bruschetta in it's original form on garlic bread. If you've eaten at our home you know it has been transformed and eaten in several ways. We used to put it on top of garlic bread or toasted Italian bread topped it with mozzarella cheese and baked it. It was pure heaven. We found that most restaurants that we went to served it cold, so of course we followed their lead. We began toasting bread topped with butter and garlic powder and served the bruschetta cold. One night we decided "hey let's see what this would be like on pasta" and the rest ladies and gentleman is as they say history. Born was bruschetta pasta and my life will never be the same. This is best served with toasted garlic bread, a salad and a nice bottle of wine (or bottles if it's been one of those days with the kids and a Jack Russell who is the worlds worst dogs - just sayin'). A perfect dessert would be to pair this delightful meal with the cheesecake recipe listed here.

Bruchetta Pasta


1 box angel hair pasta
1 28 oz can of diced tomatoes or we prefer 6 fresh (ripe) diced Roma tomatoes
6 tsp sugar - more to less according to taste
2 TBSP of minced garlic
2 TBSP of balsamic vinegar
3 TBSP of extra virgin olive oil
Basil to taste - can you tell this is Will's job? - thanks for measuring - MEN!!!
Shredded parmesan cheese - for garnish


Boil pasta according to directions on box.

Mix tomatoes, sugar, minced garlic, balsamic vinegar, extra olive oil and basil in a medium sauce pan, cook for 15 min. or until it is warm and the tomatoes are tender. Garnish with shredded parmesan cheese.



  1. oh wow! This is such a great idea. How perfect for the hot summer weather!

  2. mincing garlic always makes your fingers sticky and smelly and never spreads well, but this thing works. It spreads garlic like butter and it brings out garlics nutrients that are important to your body

  3. will is bill right?

  4. This sounds awesome! Bruchetta is one of my favorites and on pasta in the summer this sounds like a great recipe!!

  5. Thanks guys, I really appreciate all of the great comments! I really do love this in the summer! It is FABULOUS, easy to throw together and a a much "lighter" and different alternative to "regular" pasta!

    Yes anonymous Will is Bill (you must be a PA friend or family member -LOL). No need to worry I don't have a second husband hiding out in the closet!!! :0)

    I'll have to check out that garlic tool in just a bit and run it by the other CEC (Chief Executive Cook)!

  6. Mmm I've never tasted bruschetta but it's filled with things I love! I'll have to make it soon! :D

  7. We love garlic! I peel away the shell and grab my cheese grater and grate it in my pan.
    No need to get a fancy tool.
    Stacy, this looks sooooo good!
    Straight from a magazine.
    Will be dinner this week!

  8. Glad you guys like the looks of it and think it looks yummy (which trust me it is)! I never had bruschetta until I met Will and I've loved it ever since! You guys will have to let me know how you liked it!

  9. Oh Annette, Thanks for the tip! We love garlic too!