Easy Bruschetta Pasta with Parmesan
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Easy Bruschetta Pasta with Parmesan
Bring the fresh, vibrant flavors of classic Italian bruschetta to your dinner table with this Easy Bruschetta Pasta recipe! Featuring tender bucatini tossed in sweet herb-roasted tomatoes, fragrant garlic, and a luscious butter-olive oil base, this dish is layered with Italian seasoning, a splash of white wine, and a pop of fresh lemon juice for brightness. Nutty, freshly-grated parmesan melts right into the pasta, while chopped kale adds a boost of greens. Perfect for busy weeknights or a simple date-night dinner, this pasta is as cozy as it is fresh. Finish it off with fresh basil, extra parmesan, and a drizzle of olive oil for a restaurant-worthy meal in just 30 minutes—no reservations required. Dairy-free, vegan, + gluten-free option.
Who doesn’t love a skillet pasta recipe, right? I’m all about easy weeknight meals, especially after a long workweek. Typically, I love making creamy or veggie-packed sauces in my cast-iron skillet to coat spaghetti, penne, or really any pasta. But when I get the chance to make a "lighter" pasta like this Easy Bruschetta Pasta with Parmesan, I’m always excited!
And, I’ll be honest—I’m always looking for an excuse to use my Herb Roasted Tomatoes in a dish plus I’ve got a serious soft spot for bruschetta. There’s just something about those little toasted breads topped with fresh tomatoes, garlic, and a bit of cheese that’s pure heaven in a bite. So when I was brainstorming easy pasta ideas, I couldn’t resist combining that classic bruschetta flavor in a skillet pasta. Trust me, the taste matches the vision perfectly!
If you're craving more tomato goodness, try my Herbed Butter Tomato Pizza, Creamy Roasted Garlic Tomato Soup, or Spicy Vodka Rigatoni Pasta Bake next!
Jump to:
- Why You Will Fall IN LOVE With Bruschetta Pasta
- What is Bucatini Pasta?
- How to Cook Bucatini Pasta
- How to Make Bruschetta Pasta with Parmesan
- Ingredients
- Why Roast The Tomatoes?
- Choosing Your Perfect Pasta for this Bruschetta Recipe
- Tips for the Perfect Bruschetta Pasta
- What Are Delicious Foods to Pair This Bruschetta Pasta?
- Topping Ideas for Bruschetta Pasta
- What White Wine is Best in Pasta?
- Delicious Additions to Bruschetta Pasta
- Best Greens to Add to Bruschetta Pasta
- Common Q + A's For Bruschetta Pasta
- Comforting Tomato-Infused Recipes To Try Next
- MADE OUR RECIPE(S)?
- Easy Bruschetta Pasta with Parmesan
Why You Will Fall IN LOVE With Bruschetta Pasta
- Easy weeknight meal--Simple preparation + minimal ingredients
- Versatile and customizable
- A crowd-pleasing combination that will have everyone coming back for seconds.
- It’s absolutely delicious---- Loaded with bold + rich flavors.
- Family-friendly (Well, everyone in my family seems to love it, Haha.)
- It’s meatless--but still works for any eater.
What is Bucatini Pasta?
If you haven’t heard of bucatini pasta or used it, you’re totally missing out! Bucatini pasta has by far become one of my favorite pasta to use (next to rigatoni and pappardelle). This pasta is thicker than spaghetti and has a hollow center running through it, which allows it to “hold up” well in saucy dishes—in my opinion.
It is of course derived from Italy and made of durum wheat flour. Because it is so similar to spaghetti, it’s usually a great substitute for any dish that calls for it. It’s usually readily available as dried pasta and can be stored longer than if you were to purchase it fresh.
How to Cook Bucatini Pasta
Like with many other types of pasta, you bring a pot of water to a boil, add the dried bucatini pasta along with olive oil or salt, and let it boil for 8-12 minutes, depending on the packaging and brand. As always, it’s best to cook your pasta to al’ dente so that it’s not too soft for the sauce when stirring it in.
How to Make Bruschetta Pasta with Parmesan
Start making this recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a sauce all on their own to coat your bucatini (or fave long-cut pasta). Next, boil your pasta. And while the pasta cooks, you can make the simple butter, olive oil, lemon-y, and parmesan sauce on the stove!
Ingredients
- Bucatini Pasta. This thick, hollow pasta is perfect for soaking up sauce while offering a satisfying bite. If you can’t find bucatini, try spaghetti, linguine, fettuccine, or even gluten-free long pasta for a similar experience.
- Herb-Roasted Tomatoes. Roasting brings out the natural sweetness and deep flavor of tomatoes. You can swap with grape or cherry tomatoes for a fresher, lighter taste—or even sun-dried tomatoes for a richer, tangier twist.
- Garlic. Fresh garlic infuses the dish with rich, aromatic depth. In a pinch, use garlic paste or a small dash of garlic powder, though fresh is best for maximum flavor.
- Salted Butter. Adds silky richness to the sauce. Unsalted butter works just as well—just add a pinch of salt to balance the flavors. For a dairy-free version, use vegan butter or olive oil.
- Extra Virgin Olive Oil. A fruity, robust olive oil rounds out the sauce beautifully. You can substitute avocado oil or a light olive oil if you prefer a milder flavor.
- Italian Seasoning. A blend of oregano, basil, thyme, and rosemary creates the perfect herb base. Make your own mix or swap with fresh chopped herbs for a brighter, more vibrant finish.
- White Cooking Wine. Adds depth and subtle acidity to balance the richness. If you’d like to skip the wine, try vegetable broth or chicken broth for a savory alternative.
- Fresh Lemon Juice. A squeeze of lemon lifts and brightens the flavors. White wine vinegar or apple cider vinegar can work as a tangy stand-in.
- Parmesan Cheese. Freshly-grated parmesan gives nutty, salty richness. Shaved parmesan works beautifully, or swap with pecorino romano for a bolder flavor. For dairy-free, try nutritional yeast or vegan parmesan.
- Kale. A nutritious, earthy green that adds texture and color. Spinach, Swiss chard, or arugula make great substitutes, depending on your flavor preference.
- Optional Garnishes. Fresh basil, extra parmesan, a drizzle of olive oil, and another squeeze of lemon are the perfect finishing touches. If basil isn’t available, fresh parsley or oregano will also work.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PASTA!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Bruschetta Pasta with Parmesan. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Why Roast The Tomatoes?
Roasting the tomatoes in a hot oven until they blister and caramelize enhances their natural sweetness, much like caramelized onions. The heat draws out their sugars and intensifies their flavor, especially when tossed in olive oil, salt, and pepper beforehand.
While you want them to develop a bit of char for extra sweetness, it’s important to keep some structural integrity, so remove them from the oven just as they start to blister and blacken. This charred flavor truly elevates the taste of the soup.
Choosing Your Perfect Pasta for this Bruschetta Recipe
I chose to make this dish with Bucatini pasta. However, if you can't find them or don't have any on hand, here are some other great options to consider-
I love using Bucatini pasta because it does a beautiful job of embracing and holding onto the sauce and the texture is just fun to eat! But any of these pasta varieties would work for this dish -
- Spaghetti
- Perciatelli
- Fettucini
- Rigatoni
- Shells
- Penne
- Paccheri
- Orecchiette
- Spirals
- Ravioli + gnocchi would also go wonderfully with this sauce combo!
Tips for the Perfect Bruschetta Pasta
Salt Your Pasta Water Generously. Think of your pasta water as the first layer of seasoning—it should taste like the sea. This ensures every strand is flavorful before it even hits the sauce.
Roast Your Tomatoes for Extra Depth. While you can use fresh tomatoes, roasting them concentrates their sweetness and creates a richer, more complex flavor. Toss them with olive oil, salt, and herbs before roasting for a flavor boost.
Use Fresh Garlic, Not Powder. Freshly minced garlic releases natural oils that give your sauce a more aromatic, authentic Italian taste. Sauté it briefly to avoid bitterness.
Reserve Some Pasta Water. Before draining, scoop out about a cup of the starchy cooking water. Adding a splash to your sauce helps it cling to the pasta and gives a silkier texture.
Add Lemon Juice at the End. Citrus can lose its brightness if cooked too long. Add lemon juice just before serving for a fresh, vibrant finish.
Go Fresh with Herbs. Fresh basil or parsley added right before serving will elevate the flavors and give the dish a burst of color.
Don’t Skimp on Quality Cheese. Freshly-grated parmesan melts more smoothly and tastes richer than pre-shredded varieties. If you can, splurge on a block and grate it yourself.
Toss, Don’t Drown. Instead of pouring sauce over the pasta, toss everything together in the pan. This helps every strand soak up the buttery, garlicky goodness.
Serve Immediately. Bruschetta pasta is best enjoyed right away while the sauce is silky and the cheese is melty. If reheating, do so gently with a splash of broth or water.
What Are Delicious Foods to Pair This Bruschetta Pasta?
Here's the thing -- THIS Bruschetta Pasta recipe is so delicious and flavorful that you can honestly enjoy it all by itself. Seriously, the classic spaghetti is ideal for soaking up the rich jammy tomatoey sauce! So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
But if you're anything like me (A huge bread lover.. Haha), then I recommend enjoying some crusty bread on the side. I make my own homemade Cheesy Kale Garlic Bread and Homemade Roasted Garlic Bread -- and they are an amazing vessel for scooping up every last drop of saucy goodness.
If you want a little freshness, serve it with a salad on the side, like this Fall Harvest BBQ Chickpea Kale Salad, Fall Harvest Apple Kale Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.
Topping Ideas for Bruschetta Pasta
For extra flavor, color, and texture for this spaghetti sauce, you can try:
- A dollop of ricotta cheese or creamy burrata
- Additional freshly-grated or shaved parmesan
- Chopped fresh basil
- Crispy pancetta or candied bacon bits
- Homemade croutons
- Toasted panko bread crumbs
- A squeeze of fresh lemon juice for brightness
If you discover a new favorite topping idea, be sure to let me know in the comments section below!
What White Wine is Best in Pasta?
I tend to use a lot of white cooking wine, which is easiest for me. However, I do occasionally add quality white wine to my dishes and I recommend using a dry white wine.
A dry white wine will add the right amount of acidity rather than sweetness, which will better compliment your dish like this date night parmesan pasta. In general, any of the following dry white wines work great in this dish:
Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines.
Delicious Additions to Bruschetta Pasta
Although this Vegetarian Bruschetta Pasta recipe is amazing on its own, if you feel like adding a little extra flare, here are some ideas -
VEGGIE
- Roasted chickpeas for added crunch and protein
- Soy chorizo
- Sautéed mushrooms
- Grilled eggplant or zucchini slices
- Marinated artichokes
- Kale, spinach or other greens!
- Sliced Kalamata olives for a tangy twist
- Crumbled tofu or tempeh for a meaty texture
- Steamed broccoli florets for added greenery
MEAT
If you aren't restricted to only meatless options, then you can spruce things up by adding -
- Ground beef or turkey
- Grilled or shredded chicken
- Blackened chicken
- Sliced Italian sausage (spicy or mild)
- Chopped bacon, or pancetta
- Shrimp or lobster
- Sockeye salmon
- Pan seared steak
Best Greens to Add to Bruschetta Pasta
While kale adds a hearty texture and earthy flavor, you can easily switch things up with other greens for variety and seasonality:
- Spinach. Mild and tender, spinach wilts beautifully into pasta without overpowering the flavors. Great for a lighter, softer bite.
- Swiss Chard. Offers a slightly earthy, beet-like flavor that pairs well with the sweetness of roasted tomatoes. Use both the leaves and the tender stems for extra texture.
- Arugula. Peppery and fresh, arugula adds a zesty bite when tossed in right before serving. Perfect for a bruschetta-style finish.
- Collard Greens. For a Southern twist, thinly slice collards and sauté until tender. They add heartiness and a bold green flavor.
- Mustard Greens. Slightly spicy and robust, mustard greens give the dish a savory depth that works well with garlic and parmesan.
- Broccoli Rabe (Rapini). Slightly bitter with a nutty undertone, broccoli rabe pairs beautifully with the richness of the butter and olive oil sauce.
- Watercress. A crisp, peppery green that adds freshness when folded in raw just before serving.
NOTE: Add tender greens like spinach or arugula at the end of cooking so they just wilt, while sturdier greens like collards or Swiss chard should be sautéed for a few minutes before adding the pasta.
Common Q + A's For Bruschetta Pasta
Store cooled pasta in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving for too long to prevent the pasta from drying out.
Yes! You can cook the pasta and prepare the sauce up to a day in advance. Store them separately in airtight containers in the refrigerator, then reheat gently on the stovetop, tossing with a splash of reserved pasta water or broth to refresh the texture.
Yup! Swap the butter for vegan butter or extra olive oil, and replace the parmesan with nutritional yeast or your favorite dairy-free parmesan alternative.
Of course! To make this dish gluten-free, simply substitute with gluten-free spaghetti or another gluten-free pasta shape.
Absolutely. While bucatini is perfect for soaking up the sauce, spaghetti, linguine, fettuccine, or even short pastas like penne and rigatoni work well. Gluten-free and whole wheat pastas are also great substitutes. Read Blog Post for more in depth options!
No—if you prefer a fresher flavor, you can use raw grape or cherry tomatoes. Just sauté them briefly with the garlic and olive oil to soften slightly before tossing with the pasta.
Vegetable or chicken broth is a great substitute. You can also use a mix of broth and a splash of white wine vinegar or lemon juice for a similar acidity.
For a heartier meal, try adding grilled chicken, shrimp, Italian sausage, or white beans. These will blend beautifully with the bruschetta-inspired flavors. Read Blog Post for more in depth options!
Definitely! Sautéed zucchini, spinach, roasted bell peppers, or mushrooms make excellent additions for added nutrition and flavor.
Comforting Tomato-Infused Recipes To Try Next
My Easy Bruschetta Pasta with Parmesan is a smash hit, so if you like this one, you will love these recipes!
- Seasoned Fried Green Tomatoes
- Homemade Pizza Sauce
- Life-Changing Tomato Pesto
- Tomato Bacon Bisque
- How to Make Vodka Sauce
- 'Marry Me’ Tuscan Chicken Gnocchi Soup
- Herbed Butter Tomato Pizza
- How to Make Homemade Tomato Sauce
- Creamy Jumbo Shell Garlic Tomato Pasta
- Everything Chicken Tomato Grilled Cheese
- Spicy Vodka Rigatoni Pasta Bake
- Delicious Vegan Lasagna Soup
- The Best Vegan Meat Sauce + Gnocchi
MADE OUR RECIPE(S)?
If you tried my Easy Bruschetta Pasta with Parmesan recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Easy Bruschetta Pasta with Parmesan
Ingredients
PASTA:
- 1 (16 oz.) package bucatini pasta (You can use your fave long-cut pasta; See Blog post for options)
- 2-3 cups herb roasted tomatoes (You can also use grape or cherry tomatoes that aren't roasted for a fresher taste)
- 4 garlic cloves, minced
- 2 Tbsps salted butter (You can also use unsalted butter + a pinch of salt to taste)
- 2 Tbsps Extra virgin olive oil (See Notes!)
- 2 tsps Italian seasoning (Can use as little as 1 teaspoon if desired; For an easy homemade version, try my Italian Seasoning recipe)
- 2 Tbsps white cooking wine (Feel free to sub with veggie stock, if desired)
- ½ lemon, freshly-squeezed
- 2 cups freshly-grated parmesan (You can also use shaved parmesan)
- 1-2 cups organic kale, chopped (You can use fresh or frozen; See Notes for subs)
OPTIONAL GARNISH:
- Fresh basil leaves, chopped
- Freshly-grated parmesan (You can also use shaved parmesan)
- Drizzle of olive oil
- Squeeze of ½ lemon (This adds brightness to the finish)
Instructions
[OPTIONAL] ROAST THE TOMATOES:
- If using this option, be sure to roast your tomatoes at this point using my recipe!
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 8-12 minutes. I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.
ASSEMBLY:
- In a medium skillet over medium-high heat, add the butter and olive oil until heated + melted. Add the minced garlic and sauté for 1 minute or so, until fragrant. Add the Italian seasoning, stirring until combined.
- Reduce the heat to medium-low and add the tomatoes and chopped kale, stirring to combine and allowing them to cook a little----about 1-2 minutes. Add the white cooking wine and lemon juice, stirring until combined.
- Reduce the heat to low and add the cooked bucatini (or your fave long-cut pasta) and toss until fully coated, cooking it for another 2-3 minutes. Salt to taste, if desired. Add the freshly-grated parmesan and toss a bit more until the cheese has slightly melted. Remove from the heat.
- Serve immediately by adding the pasta to a plate or bowl, topping it with garnish like chopped fresh basil, grated parmesan, drizzle of olive oil or a squeeze of lemon juice, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- VEGETABLES/GREENS: Be sure to read Blog Post for great options!
- HERB ROASTED TOMATOES: To see the recipe, tap this link.
- OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect. Read Blog Post for more in depth options!
- GLUTEN-FREE: To make this dish gluten-free, simply substitute with gluten-free long-cut pasta.
Nutrition
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