Fresh Orecchiette Bruschetta Pasta
A quick and easy summer pasta dish featuring tender orecchiette tossed with a fresh bruschetta topping of cherry tomatoes, basil, garlic, and olive oil. Light, bright, and perfect for warm evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces orecchiette pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small red onion, finely diced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese (optional)
- Pinch of crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon of salt to 4 quarts of water.
- While the water heats, prepare the bruschetta topping by combining cherry tomatoes, garlic, red onion, basil, balsamic vinegar, crushed red pepper flakes, and 3 tablespoons of olive oil in a large mixing bowl. Season with salt and pepper and toss gently.
- Cook the orecchiette pasta in the boiling water until al dente, about 9-11 minutes, stirring occasionally.
- Reserve 1/2 cup of pasta water before draining the pasta.
- Drain the pasta using a colander.
- Immediately add the hot pasta to the bruschetta mixture. Pour in the reserved pasta water and the remaining 1 tablespoon of olive oil. Toss gently until evenly coated.
- Sprinkle the Parmesan cheese over the pasta and toss once more to combine.
- Serve immediately warm or at room temperature, garnished with extra basil or a drizzle of olive oil if desired.
Notes
Salt pasta water generously to season the pasta. Toss bruschetta ingredients gently to keep tomatoes firm. Add cheese at the end to avoid clumping. Reserve pasta water to help sauce cling to pasta. Serve warm or at room temperature. Leftovers keep well refrigerated for up to 2 days; drain excess liquid before reheating.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 375
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
Keywords: orecchiette, bruschetta, pasta, summer dinner, easy pasta recipe, fresh tomatoes, basil, garlic, quick meal