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Bruschetta Spaghetti

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

Ingredients

Spaghetti

  • 1 tablespoon 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 tablespoon balsamic vinegar
  • Himalayan pink salt & cracked black pepper, to taste
  • ½ cup fresh basil leaves, roughly chopped
  • 1 packet gluten free spaghetti, I used Barilla*
  • ½ 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 tablespoon extra virgin olive oil
  • 1 large clove garlic, cut in half

Instructions

Spaghetti

  • 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.

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.
  • Enjoy!

Notes

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

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 405mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 26.1mg | Calcium: 119mg | Iron: 2.7mg