Bruschetta pasta is the perfect way to bring the freshness of summer into your kitchen. This simple no-cook pasta sauce is great when you need a break from cooking.
Bruschetta Pasta: A Simple Summer Meal
Bruschetta pasta is one of my absolute favorite summer dinners.
I don’t know about you, but I’m all about easy, fresh meals that taste like I spent all day making them. That’s why I love this bruschetta pasta so much. At it’s core, it’s a simple dish with fresh tomatoes and basil. But once you dress it up with Parmesan cheese and balsamic vinegar, it’s absolutely delicious.
It only takes a few minutes to throw together, but you’ll feel like a gourmet chef when you sit down to eat.
What you’ll love about this bruschetta pasta recipe:
- No-Cook Sauce: Mix up this simple no-cook tomato sauce while the pasta boils.
- Loads of Fresh Flavor: Juicy summer tomatoes and fresh basil are key to giving this pasta loads of summer flavor.
- Great for Meal Prep: Enjoy the leftovers cold as a pasta salad for lunch the next day!
No-Cook Bruschetta Pasta Ingredients
This easy dinner recipe is essentially just homemade bruschetta topping mixed with penne pasta.
To make it, you’ll need:
Penne Pasta. My favorite pasta shape! I love its toothy bite and the way the ridges hold the sauce.
Tomatoes. Tomatoes are the star of this dish, so it’s important to use the best, freshest tomatoes that you can get your hands on. I’ve made this with everything from homegrown cherry tomatoes to heirloom tomatoes from the farmers market.
Fresh Garlic. Always.
Fresh Basil. There’s nothing quite like the flavor of fresh basil. It adds such a vibrant flavor to this pasta!
Dried Oregano. A generous pinch of dried oregano gives this recipe extra depth.
Parmesan Cheese. I like using grated parmesan for this recipe. Grate your own, or look for good-quality, freshly grated cheese at the cheese counter (skip the shelf-stable stuff.)
How to make this summer pasta recipe
First off, bring a big pot of heavily salted water to a boil.
While you’re waiting for the water to boil, prepare your fresh tomato sauce.
Grab some ripe tomatoes and chop them up. There’s no need to be a perfectionist here, you’re just looking for small-ish pieces.
Throw the chopped tomato in a bowl with some olive oil, vinegar, fresh basil, minced garlic, and oregano.
Mix it all up and let the tomatoes marinade while your pasta cooks.
Cook and drain your pasta, then mix it into the bruschetta mixture. The warmth of the pasta with help soften the tomatoes slightly.
Add the balsamic vinegar and Parmesan cheese, then add salt and pepper to taste.
Serve this recipe immediately, or refrigerate it and enjoy as a delicious pasta salad.
This pasta pairs perfectly with a crisp white wine, like pinot grigio, or prosecco.
- Make this recipe even quicker by skipping the penne pasta and serving the bruschetta over raw zucchini noodles.
- Add pitted and chopped kalamata olives for a fresh take on puttanesca.
- For more indulgent flavor, drizzle some balsamic glaze over your pasta just before serving.
Other simple recipes you might like:
- One pot cacio e pepe
- One Pot Lemon Ricotta Spaghetti
- One Pot Creamy Pesto Pasta with Chicken
- Sausage and Eggplant One Pot Pasta
- One Pot Sausage and Broccoli Pasta
- Skillet French onion chicken breasts
Easy Bruschetta Pasta
- 16 ounces penne pasta
- 3 cups chopped fresh tomatoes
- ¾ cup fresh basil chopped
- ½ olive oil
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 3 tablespoons balsamic vinegar
- ½ cup grated Parmesan cheese plus more to taste
- Salt and freshly cracked black pepper to taste
- Bring a large pot of heavily salted water to a rolling boil. Add the penne and cook for 8-10 minutes, or until al dente.
- While the pasta boils, combine the tomatoes, basil, olive oil, garlic, and oregano in a large mixing bowl.
- Add the drained pasta into the tomato mixture. Stir in the balsamic vinegar and Parmesan cheese. Season generously with salt and pepper.
- Serve with additional Parmesan cheese, if desired.