Bruschetta fan? I see you! This week I spontaneously made homemade bruschetta for my breakfast, which I have never actually made before, wild I know. It was so delightful and delicious that the next day I decided to take everything a bruschetta has to offer and make it into a spaghetti dish. You probably have already made this before in some format but here’s my recipe
You’ll be taking everything you would usually make with a basic bruschetta, lightly sauté it, combine it will a batch of luscious spaghetti and serve it with some seriously scrumptious grilled garlic bread. Now I say garlic bread but it’s not your traditional garlic bread. You see, I also learnt a little trick on my Google search for a breakfast bruschetta. After grilling your fresh crunchy bread that’s been brushed with extra virgin olive oil and just before added the tomato mixture, you half a fresh garlic clove and rub the cut side all over your grilled bread, amazing right?! That’s a chef secret for ya 😉
I hope you enjoy this lovely homemade bruschetta spaghetti for your dinner very soon, I can’t wait to see yours!
- 1 Tbsp extra virgin olive oil, extra if needed
- 1 medium red onion, peeled and roughly chopped
- 2 large cloves garlic, peeled and minced
- 400 g cherry tomatoes, variety of colours or red, halved
- 1 Tbsp balsamic vinegar
- Himalayan pink salt & cracked black pepper, to taste
- 1/2 cup fresh basil leaves, roughly chopped
- 1 packet gluten free spaghetti, I used Barilla*
- 1/2 cup bocconcini
- Fresh basil, to garnish
- 1 loaf fresh crunchy bread such as baguette ciabatta or sourdough, or gluten free if preferred
- 2-3 Tbsp extra virgin olive oil
- 1 large clove garlic, cut in half
- In a large fry pan heat 1 tablespoon olive oil over medium heat.
- Add onion and garlic, sauté for 2 minutes or until onion is just translucent and garlic is fragrant.
- Transfer onion and garlic mixture to a heat-proof mixing bowl. Set aside.
- Return pan to a medium heat and add halved cherry tomatoes. Cook for 2-3 minutes or until they just begin to soften and juices are released. Remove from heat.
- Transfer tomatoes to the bowl with the onions.
- To the mixture, drizzle over balsamic vinegar and mix well.
- Season with salt and pepper.
- Stir through chopped basil. Leave mixture to marinate for 10 minutes.
- In the meantime, cook spaghetti according to packet instructions. Reserve and set aside 1 cup cooking water.
- Heat same fry pan over a medium heat, add bruschetta mixture back into the heated pan.
- Drain cooked spaghetti and add to pan. Gently mix to combine. Adding any reserved pasta water if needed to help combine or if spaghetti is too dry.
- Add bocconcini and cook until everything is heated through.
- If serving with crunchy bread, grill it just before serving, recipe below.
- Remove spaghetti from heat and serve up.
- Garnish with fresh basil, a drizzling of olive oil and grilled bread.
- Slice bread into desired amount.
- Brush both sides of each slice with a light layer of olive oil.
- Place under a pre-heated grill or grill on a barbecue grill plate or fry pan. Cooking both sides evenly until golden and crispy.
- Rub a light layer of the cut garlic over both sides of each bread slice.
- Serve with spaghetti.
* I use Barilla’s Gluten Free Spaghetti.