My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

411 calories; protein 15.5g 31% DV; carbohydrates 58.5g 19% DV; fat 13.6g 21% DV; cholesterol 22.1mg 7% DV; sodium 220.1mg 9% DV. Full Nutrition
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