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Bruschetta Pasta

Bruschetta Pasta with Fresh Mozzarella and Herbs

Take advantage of Jersey Heirloom tomatoes in season with this no cook tomato sauce

Course Entree, Main Course
Cuisine anti inflammatory, Mediterranean, Pasta, plant based, vegetarian
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Comfort Food, Mediterranean, One Pot, Pasta
Prep Time 4 hours
Cook Time 10 minutes
Servings 4
Calories 650 kcal

Ingredients

  • 1 lb pasta preferably short variety
  • 6 cups diced Heirloom tomatoes about 3-4 pounds
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh oregano
  • 1 tsp fresh ground black pepper
  • 2 tbsp good balsamic vinegar
  • 3 gloves fresh garlic crushed
  • 2 tsp sea salt divided
  • 1/2 cup extra virgin olive oil
  • ½ pound fresh mozzarella

Instructions

  1. In a large bowl, combine tomatoes, basil, parsley, oregano, pepper, balsamic vinegar, garlic, olive oil, and 1 tsp salt

    bruschetta
  2. Let stand covered on counter for 3-4 hours
  3. Boil pasta according to package directions in salted water, using remaining tsp salt
  4. Thinly slice mozzarella, and place in large serving bowl
  5. Drain pasta and immediately toss with mozzarella until in begins to melt
  6. Top with bruschetta mixture and serve
    Bruschetta Pasta 2