Easy Bruschetta Pasta Recipes

Steps:

• Cook linguine per directions.
• While it is cooking dice the tomatoes and thinly slice the onions.
• Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
• When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
• Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
• To make a meal of it serve with grilled blackened chicken or garlic shrimp.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

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.

Steps:

• In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
• Serve on toasted baguette.
• Enjoy!

Steps:

• In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
• Reserving 1/3 cup of the cooking liquid, drain and return to pot.
• Meanwhile, chop tomatoes.
• Chop basil finely.
• Add tomatoes and basil to pasta.
• Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
• Toss to coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
• Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

Steps:

• Make the crostini: Turn the oven to broil on high.
• Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
• Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
• Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
• Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
• Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
• In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
• Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
• Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
• Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
• Serve the bruschetta with Tanqueray® RTD Cans.
• Enjoy!