Bruschetta Pasta

Bruschetta Pasta

Bruschetta Pasta

Everyone give a cheer, tomato glut is here! This is one of my favorite gluts of the year (the others being any kind of locally grown fresh fruit, particularly berries, yum!) I think most people have their go to recipes to use up some of that lovely real tomatoey goodness. My two favorites are tomato soup (which is good enough with canned tomatoes, but out of this world with fresh heirloom tomatoes) and this pasta recipe right here. This is one of the few pasta recipes that is truly seasonal for me. Just about everything else you can sub in canned tomatoes or previously frozen tomatoes from your garden. This is a recipe that has to be made of 100% fresh heirloom tomatoes to really shine and do its thing because it’s that simple. Plus, I like the fun of eating seasonally, the anticipation of what comes next.   This recipe is modeled on bruschetta bread and shares much of the same flavor profile. If the taste is too strong for you (hello raw garlic and basil) use less garlic and herbs.

Right, down to details and brass tacks. First off, this recipe is never cooked which is part of why anything canned/frozen doesn’t sub in well. Instead you toss the drained, super hot pasta with the sauce mix to heat everything just enough for the flavors to mellow and the juices to start to run. Second, use only fresh basil (I know, this coming from me, the dried herb queen). Third, use deep pink heirloom tomatoes if you can. Those have the best taste in my experience. I also like the chocolate brown ones for this recipe as well. Red is fine; yellow is bland. Fourth, let the flavors sit and marry if you can at room temperature for about 10-15 mins before use. Fifth, only use fresh garlic. The jarred stuff (which I myself use most of the year because it’s so much faster) completely throws the taste off in this recipe. Fresh, fresh and again fresh.

Prep time: 5 mins +10 or so to sit. Let it do that while the pasta cooks

Freezes: Not at all

Reheats: Technically yes, but it’s not the same because you have to heat the pasta and sauce together destroying much of the “fresh” vibe. However, if you store the sauce separately, it will last for several days and get better each day.

Kid Friendly: Bring them to the garden or market to help you choose tomatoes.


  • 2 c Heirloom Tomatoes, chopped, juice retained.
  • 3-4 Cloves Garlic (as always, I’m on the high side so if you’re not, add less and taste, you can easily add more after the fact if you like)
  • 1 Large Handful of Basil chopped, about 2 tbsp chopped
  • 2-3 tbsp Olive Oil, use the best you have.
  • Salt and Pepper to taste


  1. Toss all chopped ingredients in a bowl. Let sit a few minutes and then taste for salt, pepper, additional garlic/herbs, basically check that the ratios are to your liking.
  2. Mix with pasta straight out of the pot. We tend to use angel hair because it’s so quick to make. Shower in parm cheese.


Bruschetta Pasta

Bruschetta Pasta


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