Bruschetta Spaghetti. Browse Our Fast & Easy Appetizers Recipes Collection. While the pasta is cooking, puree onion and garlic in the bowl of a food processor. Cover with a lid and bring to a boil.

It is awesome served with blackened chicken or garlic shrimp as well. Quick and easy bruschetta pasta takes the flavors of the classic Italian appetizer and puts them into a yummy spaghetti dish. Heat a large saucepan over medium heat with olive oil. You can have Bruschetta Spaghetti using 13 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Bruschetta Spaghetti

Prepare 1 lb of dry spaghetti noodles.
Prepare 7 cup of fresh diced tomatoes ( juice and all).
It's 8 tbsp of jarred minced garlic.
Prepare 2 tbsp of italian seasoning.
Prepare 3 tbsp of olive oil.
Prepare 3 tbsp of red wine vinegar.
You need 1/4 cup of olive oil.
It's 1 1/2 large of onions, diced.
Prepare 1 of salt to taste.
You need 1 of ground black pepper to taste.
You need 6 oz of ball of fresh motzarella cheese ( or u can use shredded).
You need 12 slice of texas garlic toast.
You need 2 dash of italian seasoning for garnish per serving.

Add tomatoes, balsamic vinegar and herbs. Bruschetta al pomodoro is the version topped with tomatoes and basil and it's the version of bruschetta I'm converting into a pasta dish today! So, what exactly is "bruschetta pasta?" I could be wrong, but I don't think bruschetta pasta is actually a "thing" served in Italy (or really anywhere). Mix together and set aside as the water boils and pasta cooks, stirring occasionally and allowing.

Bruschetta Spaghetti step by step

Cook noodles according to package directions. Making sure they are aldente..
Drain and rinse noodles under cool water. Set aside to drain..
Bake garlic bread accroding to package directions. Or until crisp. Set aside but keep warm..
In a bowl combine tomatoes, onions, garlic, salt, pepper, italian seasoning, vinegar, and the 1/4 cup of oil. Mix well..
In a large skillet heat other oil until hot..
Place spaghetti noodles onto skillet and toss to coat well..
Add tomato mix and toss well..
Simmer 10-15 minutes or until heated through. But not dry..
Place garlic toast on a serving plate..
Spoon spaghetti mix over..
Sprinkle with shredded motzarella. Or crumbles of fresh motz..
Garnish with a sprinkle of italian seasoning..
Serve hot and enjoy!.
This dish can also be served cold. Skip cooking process.. toss all together.. refridgerate a few hours. And proceed as normal..
You don't have to place spaghetti over the bread if u don't want to. We were just keeping tradition as close as possible to actual bruschetta..
Great served as a side alongside garlic or italian seasoned chicken or sausage or pork!.
Makes about 12 servings as a meal..

To make this recipe on the stovetop, place spaghetti and broth in the Rockcrok® Dutch Oven; toss with the Large Chef's Tongs. Cover and bring to a boil over high heat. Add the bruschetta and toss to coat. Meanwhile, bring a large pot of salted water to a boil. The true flavor of the bruschetta is on the "sauce" that forms from the tomatoes'juices, olive oil, and seasonings marinating together.