Fresh Simple Bruschetta Spaghetti Recipes

EASY BRUSCHETTA

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

Provided by JANWEISBERGER

Categories Appetizers and Snacks Bruschetta Recipes

Time 20m

Yield 16

Number Of Ingredients 6

Easy Bruschetta image

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g

Ingredients

1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
½ red onion, minced
freshly ground black pepper
3 cloves garlic

BALSAMIC BRUSCHETTA

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Provided by Kathy Bias

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Balsamic Bruschetta image

Steps:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

ONE-PAN BRUSCHETTA SPAGHETTI

Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here - either a 12-inch version, or a deep 10-inch - to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you're not draining the noodles as you would in a traditional pasta dish, it's good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that's just right for you.

Provided by Sarah Copeland

Categories dinner, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

One-Pan Bruschetta Spaghetti image

Steps:

Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 12 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 687 milligrams, Sugar 12 grams

Ingredients

2 tablespoons olive oil
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
Pinch of red-pepper flakes, to taste
1 tablespoon cider vinegar
12 ounces thin spaghetti or linguine, broken in half
2 pounds Roma or Campari tomatoes, chopped (about 8 to 12 tomatoes)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces finely grated Parmesan (about 1/2 cup), plus more for serving
About 1 cup basil leaves, for serving