A simple dish that contains all the flavor of fresh tomatoes and basil to which bruschetta crostini are added to give it crunchiness.

Ideal when you have little time to devote to the stove or are not particularly skilled in the kitchen but still want to eat something good.

The choice of tomatoes, which must be juicy and tasty, with a firm and compact consistency, is essential for the dish to be successful.

These are my favorite dishes because few ingredients are needed, everyone is able to prepare them and they cook quickly.

The result is a dish that in its taste has nothing to envy to more complicated dishes rich in ingredients.

This Bruschetta Pasta recipe is packed with fresh tomatoes, basil, garlic, and olive oil.

It comes together in a mere 15 minutes with few ingredients and you don’t have to cook anything except the pasta!

Just mix up a simple Bruschetta, and toss with warm pasta for one of the easiest, fastest recipes of your life.

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time15 Minutes
  • Serving4
  • CuisineItalian


pasta (8 oz. pasta about 320 g )
tomato (2 cups chopped tomatoes about 200 g )
parmesan cheese (1/2 cup shredded parmesan cheese)
bread (½ cup diced bread about 100 g)
basil (1/2 cup fresh basil leaves cut chiffonade)
extra-virgin olive oil (1/4 cup extra-virgin olive oil )
garlic (1 cloves garlic )
salt (q.s.)


1 Pan
1 Pot



First, cook the pasta in heavily salted water until al dente (look at the package for exact timing depending on brand and shape).


While the water is boiling and the pasta is cooking In a pan, fry the garlic in a little extra virgin olive oil.

Once the garlic is golden, add the washed and halved tomatoes. Cook over high heat for 6-7 minutes, then turn off and season with salt.


Cut the bread into cubes, put it in a non-stick pan with 2 tablespoons of extra virgin olive oil and toast them for a few minutes, being careful not to burn them.

Salt them lightly and set them aside.


Meanwhile, the pasta will be cooked, pour it directly into the pan with the cherry tomatoes and add a tablespoon of the cooking water.

Sauté it in a pan for a minute, mixing well, then turn off and add the washed and dried fresh basil leaves.

Transfer the pasta to a serving dish, add the croutons, the grated Parmesan and mix to mix everything.

Enjoy it!


Pasta BRUSCHETTA should be eaten immediately but it is also good cold. If you have leftover, you can keep it in the fridge for a day. Before serving, I recommend that you heat it for 2 minutes in the oven grill.


Fresh Tomatoes: Any type will do. Cut the large ones into about 1/2 inch pieces and cut the cherry tomatoes in half or quarters (I used cherry since that’s what I prefer).

Pasta – any type will do. I used a pasta made to heart because it’s Valentine’s Day but penne are fine too and I think next time I’ll try spaghetti.

Garlic – I recommend fresh cloves of garlic minced finely.

Grated Parmesan – You can replace it in whole or in part with Romano, Pecorino if you like a stronger taste. Or, use your favorite substitute or omit for a vegan version of this recipe.


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