Bruschetta Pasta

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 411 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 4 cloves garlic, peeled
• 2 medium tomatoes, cored
• ½ teaspoon dried parsley, or to taste
• 1 (16 ounce) box rigatoni pasta
• ½ teaspoon dried oregano, or to taste
• ½ small red onion
• ½ cup diced fresh mozzarella cheese, or to taste

Recipe Instructions

Step 1

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.

Step 2

While the pasta is cooking, puree onion and garlic in the bowl of a food processor.

Step 3

Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.

Step 4

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.

Step 5

Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.