This one pot Brushetta pasta recipe is a great summer-time dish that can be whipped up in a flash.
I find that pasta can be very heavy in the summer but I find this one refreshingly light but still packed with all those yummy Italian flavors we love so much.
Is pasta healthy?
That is the great debate. It’s very high in carbs and gluten which can be troublesome for restricted diets. But there are so many types of pasta that almost anyone can find one to fit it with their lifestyle. Pasta can be refined (stripped of almost all nutrients), enriched (B vitamins and iron added), or whole-grain. Whole-grain contains all the parts of the wheat kernel and is the healthies of all the options. You can also get gluten-free. There is a lot of information out there about the nutritional value of pasta and much of it conflicting, so you will probably need to decide for yourself. My philosophy is this – everything in moderation. Tweak this recipe to meet your own dietary preferences.
How easy is it to make this Bruschetta Pasta Recipe?
Let’s find out! Chop your basil, slice your onions, and measure out your ingredients. I use a mandolin for the onions because it’s so quick and easy and you get uniformly sliced onions.
Put a little olive oil in the bottom of a stock pot and then add everything else other than the spaghetti.
Add the spaghetti, pushing it down to submerge it as much as possible.
Bring to a boil, lower the heat and then cook until the pasta is al dente (still firm to the bite but not hard). Remove from the heat and let sit for about 5 minutes to thicken. Garnish with fresh shaved parmesan and a little drizzle of Balsamic.
Bruschetta One Pot Pasta
- Large stock pot or deep dutch oven
- 1 14 oz can petite diced tomatoes
- 1 medium onion sliced thin
- 1 handful basil fresh, chopped
- 3-4 cloves garlic minced
- 1 Tbs oregano
- 2 Tbs Balsamic vinegar
- Red pepper flakes to taste, optional
- 2 Tbs olive oil divided
- 1 lb spaghetti broken in half
- 32 oz stock chicken or vegetable
- Shaved parmesan optional garnish
- Pour 1 Tbs oil in the bottom of a large stock pot.
- Put all other ingredients, except for the pasta, in the pot and stir well.
- Add pasta, simply on top of the liquid, pressing down with a large fork to submerge as much as possible.
- Over high heat, bring to a boil, then reduce heat, cover, and cook for 12 minutes or until pasta is al dente, stirring every 2 or 3 minutes.
- Remove from heat and allow to thicken for about 5 minutes.
- Garnish with shaved parmesan and a drizzle of Balsamic if desired.