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Bruschetta Spaghetti

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 331 kcal
Author Samantha



  • 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

Grilled Bread

  • 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



  1. In a large fry pan heat 1 tablespoon olive oil over medium heat.
  2. Add onion and garlic, sauté for 2 minutes or until onion is just translucent and garlic is fragrant.
  3. Transfer onion and garlic mixture to a heat-proof mixing bowl. Set aside.
  4. 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.
  5. Transfer tomatoes to the bowl with the onions.
  6. To the mixture, drizzle over balsamic vinegar and mix well.
  7. Season with salt and pepper.
  8. Stir through chopped basil. Leave mixture to marinate for 10 minutes.
  9. In the meantime, cook spaghetti according to packet instructions. Reserve and set aside 1 cup cooking water.
  10. Heat same fry pan over a medium heat, add bruschetta mixture back into the heated pan.
  11. 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.
  12. Add bocconcini and cook until everything is heated through.
  13. If serving with crunchy bread, grill it just before serving, recipe below.
  14. Remove spaghetti from heat and serve up.
  15. Garnish with fresh basil, a drizzling of olive oil and grilled bread.

Grilled Bread

  1. Slice bread into desired amount.
  2. Brush both sides of each slice with a light layer of olive oil.
  3. Place under a pre-heated grill or grill on a barbecue grill plate or fry pan. Cooking both sides evenly until golden and crispy.
  4. Rub a light layer of the cut garlic over both sides of each bread slice.
  5. Serve with spaghetti.
  6. Enjoy!

Recipe Notes

Notes: Store any leftovers in an airtight container, refrigerated, for 3-4 days.
* I use Barilla's Gluten Free Spaghetti.

Nutrition Facts
Bruschetta Spaghetti
Amount Per Serving
Calories 331 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 405mg18%
Potassium 335mg10%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 645IU13%
Vitamin C 26.1mg32%
Calcium 119mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.