Name: Orecchiette Bruschetta Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb orecchiette pasta; 4 cups cherry tomatoes, halved; 4-6 cloves garlic, grated into a paste; 2 lemons, zested and juiced; 1/4 cup extra virgin olive oil, plus more as needed; 1/2 cup fresh basil, thinly sliced or torn; Pinch of sea salt; Optional: pinch of red chili flakes for heat

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Introduction

This Orecchiette Bruschetta Pasta is a fresh and vibrant dish that brings the flavors of classic bruschetta to your pasta bowl. It’s light, zesty, and bursting with juicy cherry tomatoes, fragrant basil, and bright lemon. Perfect for a quick weeknight dinner or a delightful summer meal.

A white bowl filled with a fresh pasta salad, showing three main layers: the bottom layer has light beige orecchiette pasta with a soft texture, the middle layer is a mix of halved red and yellow cherry tomatoes with a shiny, juicy look, and the top layer has scattered fresh green basil leaves and a light drizzle of olive oil adding a slight gloss, finished with a sprinkling of black pepper and chili flakes. A lemon wedge is placed on the top right edge of the bowl. The bowl sits on a white marbled textured surface, with a wooden bowl of coarse white salt visible to the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb orecchiette pasta
4 cups cherry tomatoes
1/2 cup fresh basil (thinly sliced or torn)
4-6 cloves garlic, grated into a paste
2 lemons (zested and juiced)
1/4 cup extra virgin olive oil, plus more as needed
Sea salt, to taste
Optional: pinch of red chili flakes for heat

Instructions

Step 1: Slice the cherry tomatoes in half and place them in a bowl. Add the grated garlic, olive oil, lemon juice from both lemons, and lemon zest if using. Sprinkle with a pinch of sea salt and mix well. Let this mixture sit at room temperature to macerate while you cook the pasta.
Step 2: Bring a large pot of water to a rolling boil and generously season with coarse salt. Add the orecchiette pasta and cook until al dente according to package instructions.
Step 3: Drain the pasta in a colander and rinse immediately under cold water to stop the cooking process and cool the pasta.
Step 4: Transfer the pasta to a large mixing bowl. Add the marinated cherry tomatoes along with all the juices. Toss gently to combine.
Step 5: Stir in the fresh basil, then taste and adjust the seasoning with additional lemon juice, olive oil, and sea salt if needed. Add a pinch of red chili flakes if you want some heat.
Step 6: Serve immediately and enjoy this refreshing pasta dish.

Tips & Variations

Try using other pasta shapes like small shells, cavatelli, fusilli, or even gnocchi if orecchiette isn’t available.
Grate the garlic finely into a paste using a microplane to mellow its flavor and infuse the tomatoes well.
Adding lemon zest along with the juice gives an extra bright zing to the dish.
For a spicier version, include more red chili flakes or a dash of hot sauce.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Because this pasta is served cold or at room temperature, simply take it out and enjoy as is. If preferred warm, gently toss with a little olive oil and warm briefly, but avoid overheating to preserve freshness.

How to Serve

A white bowl filled with two main layers: the base is pale cream-colored orecchiette pasta, shaped like small ears with a smooth texture, and the top layer consists of bright red and orange halved cherry tomatoes mixed with small fresh green basil leaves scattered all over. The pasta is drizzled with golden olive oil and sprinkled with black pepper and red chili flakes. A lemon wedge rests on the right edge of the bowl. The bowl is on a white marbled surface, with a wooden bowl of salt and a crumpled light blue cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while orecchiette is traditional for this recipe, small pastas like shells, cavatelli, or fusilli work wonderfully. Even gnocchi can be used for a unique twist.

Why do I rinse the pasta after cooking?

Rinsing the pasta in cold water stops the cooking process and cools it down, which is ideal for this fresh pasta salad-style dish to keep the texture firm and prevent it from becoming mushy.