OMG I can’t begin to tell you how much I LOVE tomato season. This year I’ve been experimenting with new and different ways to use tomatoes. I’m over making salsa or just adding a slice of tomato to a sandwich -aren’t we all?! So today I’m sharing with you my One Pan Bruschetta Pasta recipe. It’s another great one pan wonder to add to your arsenal!
The Power of a One Pan Meal
As we move out of summer and into fall we hit the inevitable, the facing of reality that we have to get back to our “real lives” whether it be school/work/no more vacations. In other words, it sucks. So the last thing that you want to be doing after a long day is to come home and cook a complicated meal. I mean you could always get takeout, but that’s an expensive habit.
I LOVE one pan meals like this one because they are quick, cheap and easy; all things I love when life gets rough. I came home from work, threw this into a pan, let it cook, photographed it (I’m assuming you probably won’t need this step 😉 )and dug in. How easy was that? And since we don’t have a dishwasher in our tiny Brooklyn apartment, one pan meal cleanup is a breeze!
You can use whatever variety of tomato you’d like for this recipe, but I’d highly suggest using heirloom tomatoes over other varieties. These usually pack some great flavor! I get mine fresh from the farmer’s market and right now they smell amazing! Nothing beats fresh summer produce!
And as an added bonus we chose to freeze some of our leftovers for future lunches and they reheated beautifully! Now when I pack our lunches I just have to grab the tupperware from the freezer and we’re all set. I love getting organized and getting back into the swing of things!
One Pan Bruschetta Pasta
- 6-8 Heirloom Tomatoes
- 1 Cup Basil
- 3 Cloves Garlic
- 8 Oz Bowtie Pasta
- 2 Tbsp Olive Oil
- 2 Cups Vegetable Stock
- 4 Cups Water
- 1 1/2 Cups Shredded Mozzarella Cheese
- Dice tomatoes, chop basil and mince garlic. Put into a large pan.
- Season generously with salt and pepper.
- Add bowtie pasta, olive oil, vegetable stock and water. Bring to a simmer and let cook for about 10 minutes or until pasta is al dente (add more liquid if needed). Tomatoes will break down and have a creamy consistency. Re-season with salt as desired. Top with fresh basil and mozzarella cheese and enjoy!