Bruschetta Pasta combines hot spaghetti with a chilled, no-cook sauce of diced tomatoes, basil, garlic, and olive oil, finished with torn fresh mozzarella and Parmesan. The contrast between warm pasta and cold, bright tomato topping makes this an ideal light summer meal.
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In a large bowl, combine the diced tomatoes, a generous pinch of salt, torn fresh basil, grated garlic, and extra virgin olive oil.
Stir everything together, then cover the bowl and let the mixture marinate for at least 10 minutes, or up to an hour, to allow the flavors to meld.
Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package directions.
Before draining the pasta, reserve about 1/4 cup of the starchy pasta water.
Using tongs, transfer the cooked spaghetti directly into the bowl with the marinated tomato mixture. Add the reserved pasta water.
Toss well to combine. Let the pasta sit for about 10 minutes to absorb the juices from the sauce.
Tear the fresh mozzarella into pieces and add it to the pasta.
Top with freshly grated Parmesan cheese and serve immediately.
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of pasta water; add fresh mozzarella after reheating.
Yes, dice the tomatoes and combine with garlic, basil, olive oil, and salt up to 4 hours in advance. Keep at room temperature and toss with hot pasta just before serving to prevent the tomatoes from becoming watery.
Cherry or grape tomatoes are ideal because they're sweeter and have fewer seeds. Vine-ripened heirloom tomatoes also work well in summer. Avoid mealy winter tomatoes.
Tear the mozzarella into pieces and add it to the pasta just before serving. The residual heat will soften it slightly while keeping some structure. You can also chill the mozzarella beforehand.
Fresh basil is essential to the bruschetta flavor profile. Dried basil lacks the brightness and won't yield the same result. If fresh basil is unavailable, consider making a different pasta sauce.
Reserve ¼ cup of starchy pasta water before draining. Add it to the tomato mixture if the sauce seems too thick, or toss it with the pasta to help the sauce cling to the noodles.
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