One-Pan Bruschetta Spaghetti
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1yellow onion, thinly sliced
- 4garlic cloves, thinly sliced
- Pinch of red-pepper flakes, to taste
- 1tablespoon cider vinegar
- 12ounces thin spaghetti or linguine, broken in half
- 2pounds Roma or Campari tomatoes, chopped (about 8 to 12 tomatoes)
- 1teaspoon kosher salt
- ½teaspoon black pepper
- 2ounces finely grated Parmesan (about ½ cup), plus more for serving
- About 1 cup basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
523 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 21 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
- Step 2
Add pasta, followed by the tomatoes, and pour 2¾ cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn’t stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there’s still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
- Step 3
Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.
Tip
- Some cast-iron skillets come with a matching lid, which makes the skillet operate a bit like a miniature stovetop oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.
Private Notes
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Cooking Notes
Rick
Why is this titles "Bruschetta"?
Sarah Copeland
Hi David, The starch that normally seeps out in the pasta water becomes a thickener for the water and any liquid from the tomatoes, making a nice sauce. Did you make this, or are these comments speculation based on reading? If it didn't work for you, I'd love to know how I could help make it more successful--I've made it a dozen times and haven't had any issues with pasta mushiness, gloopey slime or extra water, so perhaps I can help!
Kim Thompson
Cast iron will make your tomato sauce taste bad - the acid reacts with the iron. Only use stainless steel.
stephanie
as it happens i was just watching the "toast" episode of good eats yesterday, and then saw this recipe in the email blast. to those who might not know, "bruschetta" means "to roast over coals" and is bread, toasted, seasoned, and swiped with olive oil. that's it. now you can have tomato topped bruschetta, just as you can have salami or prosciutto topped bruschetta. but the idea of bruschetta being tomatoes is a niche US thing and a misguided one at that.
elle
Stephanie's response is dead on. And please, everyone -- pronounce it correctly -- it's brewSKETTA, not brewshetta.
Sarah Copeland
Hi Abby, It's widely reputed that tomatoes will ruin cast iron, so I did a lot of research before tackling this recipe. The only issue with acids in cast iron is cooking acids at high heat for long periods, OR, leaving the acid in the cast iron for hours after it cooks. For this quick cooking pasta there is no issue and no damage--to the pasta, nor the pan. But I wouldn't advice cast iron for a long-cooking bolognese, necessarily, or for storing anything acidic after it is cooked.
hl
Quick note on the cover for a cast iron skillet: I have an old pizza pan that has been converted to a great cover for my larger skillets. It does not tightly cover the pans, but it provides just the right protection for working as a "miniature stovetop oven" every bit as well as the foil suggested. Much more environmentally friendly and always ready in the drawer with the other pan covers.
R
Made with fedelini -- just the right size pasta. Whole family loved it. Served cheese on the side. Great recipe for lactose intolerant pasta lovers. Next time will use canned diced tomato--took too long to chop fresh. The sautéd onion made the sauce.
David
Recipe is a disaster. If you want pasta al dente, you will have to experiment (ruined dinners) many times. Too many variables in regards to liquid and how much the pasta will absorb. Where does all that starch go that comes out of pasta in normal boiling? In this recipe it ends up in your sauce, coating the pasta with a gloopey slime. Do yourself a favor. Put up a pot of water and make your pasta. In a separate pot make your sauce. Pots filled with water are not too hard to clean!
Andy
Fantastic and easy to make. I added about half a cup of white wine with the water. Otherwise, followed the recipe exactly. It reminds me more of a margarita pizza than bruschetta. Will definitely add this to the regular rotation.
Karin
I used bowtie pasta because I prefer that noodle size. After reading some of the comments, I'm glad I did. A thicker noodle, it didn't overcook. I also used canned diced tomatoes because it's easier. Tasted delicious. Will make again.
victoria
This was amazing… you really have to cook it down until there’s not much water under the noodles. The melting cheese thickens the water to make a nice creamy sauce. The noodles weren’t overcooked (maybe the vinegar helps with that?), and the tomatoes were bright and flavorful - use the freshest ones you can find!
E Thomassen
If the sauce seems watery, I add about a teaspoon of tomato paste to build the flavor and color. Delicious!
HWM
I've long thought that acidic foods and cast iron don't go together. Is that just a myth?
Big Jeff
Cast can handle anything, Acid and aluminum won't work
jeni
This turned into a gloopy mess. Followed the recipe exactly...not sure happened
fanny
bruschetta refers to an appetizer that is made with fresh tomatoes, fresh oregano, bit of salt, on sliced day or two old bread that’s toasted, brushed with olive oil and then rubbed with garlic, although the garlic is optional. bruschetta spaghetti doesn’t exist.
Abi
This pasta was very elegant and delicious! At first I was a bit nervous about the scarce quantity of water, but the pasta cooked amazingly. Thank you, Sarah!
Roi James
Wonderful meal. Dinner party of six and everyone loved it. I did add some grilled spicy Italian sausage to the spaghetti when I finished the recipe to add a splash of flavor. ❤️
one pan brushetta spaghetti
I use a bottle of vino verde instead of water and the flavors are wonderful. This is a great fast meal that tastes like you cooked alll day.
debinpdx
I have made this recipe twice. I feel like I’m cheating until I eat it. Adding a little more than a pinch of chili peppers, I also use the tubes of garlic and basil found in most markets produce areas as well as a 16oz can of organic roasted tomatoes. So, yeah. I guess I am cheating but in a pinch, it’s super easy to always have these ingredients on hand. The tubes of garlic and basil keep a long time in the freezer as well as grated parm. Perfect!
Sophia P
If you substitute canned tomatoes for fresh, how much should I use?
Patti
This was a fantastic dinner with no left overs- no sir! However, I used regular spaghetti instead of thin like it called for. I’m positive that if I used thin spaghetti it would have turned out a bit too mushy, gooey. Also added Romano cheese in addition to the parmesan- 7/10, would not recommend. Then my sister added a whole tbsp of the red pepper flakes which over took the other flavors- 4/10, would also not recommend. But otherwise, a hit with my brother. Overall, 8/10 recipe!
Mary
Just made this and it was a huge hit! I subbed shallots for the onion and added some small mozzarella balls and a couple of teaspoons of tomato paste as I wasn’t sure of the flavor of my tomatoes, otherwise followed the recipe. My 18 month old granddaughter loved it as did rest of family.
Jim Johnson
I made this according to directions. Easy to make and not much time plus little cleanup, but that’s the only positive thing I can say. Boring.
Cherie DeVee
Wonderful recipe! A fresh tomato sauce is a treat; the way this one is constructed is illuminating, prompting experimentation. The pasta turned out perfectly and did not stick to the pan - a surprise. Thanks!
Rzs
Why not make this recipe use a whole package of spaghetti? What’s with the 12 oz?
Giovanni
Why "broken in half"? it's a blow to the heart...
Dan Findlay
I wonder if those who find this bland are starting with bland tomatoes. Unfortunately, there are a lot of tasteless tomatoes in the markets, more valuable for their color than flavor. Canned whole plum tomatoes beat out all but the best in-season local fresh.
Minn Carswell
I used a quickly made tomato sauce and some water but other than that followed recipe using linquine pasta. It was sooo good. I doubt I will ever make spaghetti and not use the method. Quick and easy and delicious. OH! I also used a bit of Italian sweet sausage but it would have been just as good had I not used any meat at all.
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