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Bruschetta pasta on plate.
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Bruschetta Pasta with Bocconcini

This Bruschetta Pasta, bursting with traditional toppings and bocconcini, is delicious, refreshing, and ready in under 30 minutes!
Course Main Course
Cuisine Italian
Keyword bruschetta, creamy pasta
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 4 serves
Calories 752kcal
Author Samantha Pickthall

Ingredients

Bruschetta Mixture

  • 3/4 cup red onion, (about 1/2 onion), peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 2 cups cherry tomatoes, cut in half, or whole tomatoes, chopped
  • 1 cup fresh basil leaves, roughly chopped
  • 1/2 cup fresh oregano leaves, finely chopped
  • 1 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper, to season

Pasta

  • 1 Tbsp fine salt, for boiling water
  • 16 oz. (450g/1 lb.) spaghetti

Garnish

  • 3/4 cup bocconcini, about 5 oz.
  • Fresh basil, to garnish
US Customary - Metric

Instructions

Bruschetta Mixture

  • In a large mixing bowl, combine all bruschetta mixture ingredients.
  • Mix with a wooden spoon or rubber spatula until well combined. Set aside.

Pasta

  • Bring a large pot of water to a boil, add 1 tablespoon of fine salt and cook the spaghetti to al dente (firm to the bite) or according to the packet instructions. I cook mine for 9 minutes.
  • Drain through a colander, don’t run it under cold water.
  • Immediately place the cooked spaghetti into the bowl with the bruschetta mixture and use tongs to gently mix together until the spaghetti is coated in the bruschetta.
  • Scatter over bocconcini and fresh basil leaves.
  • Serve right away while still warm or serve cold.
  • Enjoy!

Notes

  • Make it gluten-free: By using a gluten-free spaghetti. Gluten-free versions typically come in smaller weight packets, this ok, it will still work.
 
  • Make it dairy-free: By using dairy-free parmesan cheese and dairy-free bocconcini or mozzarella balls.  
 
  • Store leftovers: In an airtight container, refrigerated, for 1-3 days.
 
  • Reheat: In a saucepan, oven or microwave with some extra water to avoid sticking. It’s amazing served cold too!
 
  • Freeze: I do not recommend freezing this pasta.

Nutrition

Calories: 752kcal | Carbohydrates: 101g | Protein: 28g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 2217mg | Potassium: 626mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1000IU | Vitamin C: 21mg | Calcium: 443mg | Iron: 5mg