Bruschetta Pasta (No-Cook Sauce)
Servings: 4 people
- 10 ounces (280 g) pasta any
- 1½ pounds (700 g) ripe tomatoes heirloom, beefsteak, or other varieties
- 1 cup (180 g) mozzarella bocconcini halved if large - sub fresh mozzarella
- ½ cup (50 g) grated parmesan
- ¼ cup (60 ml) extra virgin olive oil
- 1 lemon the zest
- 1 clove garlic grated
- 1 teaspoon dried oregano
- ¾ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves
- Make the Sauce: In a large bowl, whisk ¼ cup extra virgin olive oil, the grated zest of 1 lemon, 1 clove garlic (grated), 1 teaspoon dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper.Add 1½ pounds ripe tomatoes (diced), 1 cup mozzarella bocconcini, ½ cup grated parmesan, and ½ cup fresh basil leaves. Toss and let marinate while the pasta cooks.
- Cook the Pasta: Boil pasta in salted water until al dente. Drain well, but don’t rinse.
- Combine and Serve: Toss hot pasta with the tomato mixture until well coated. Serve warm or at room temperature with extra basil.
Substitutions
- Pasta → Try whole wheat or legume pasta for a healthier twist
- Tomatoes → Swap with cherry or grape tomatoes for a sweeter, bite-sized option
- Garlic → Use roasted garlic or a pinch of garlic powder for ease
- Mozzarella → Sub with torn fresh mozzarella or vegan mozzarella
- Parmesan → Pecorino romano or nutritional yeast for a dairy-free version
- Olive Oil → Avocado oil works, but EVOO gives deeper flavor
- Lemon Zest → No lemon? Use a splash of red wine vinegar
- Oregano → Try Italian seasoning or dried thyme
- Salt → Sea salt or kosher salt are perfect substitutes
- Black Pepper → Add spice with cracked peppercorns or red pepper flakes
- Basil → Sub with parsley, arugula, or a spoon of pesto
- Pick juicy, ripe tomatoes for the best flavor—summer heirlooms or vine-ripened are ideal.
- Salt your pasta water like the sea—it’s your one shot to season the noodles.
- Let the tomato mix sit for 15 minutes to draw out all that delicious, juicy flavor.
- Don’t rinse the pasta—the heat melts the cheese and brings the sauce to life.
- Serve warm or room temp—perfect for dinner tonight and leftovers tomorrow.
- Need more protein? Add chickpeas, white beans, or tofu for a plant-based boost.
- Use good olive oil—a fruity extra virgin variety makes all the difference.
