Pasta with Olive Tomato Bruschetta

  • Yield 6 servings
  • Prep 10 minutes
  • Cook 40 minutes


6 -- Roma tomatoes, halved lengthwise
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, minced
1 (6 oz) can California black ripe olives, sliced
1/4 cup Parmesan cheese, grated
1 pound bow tie pasta
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup roasted red bell pepper, diced
1 cup heavy cream
1/4 cup fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Parmesan cheese, grated


Preheat oven to 400 degrees. Place tomatoes, cut size up, on a large baking sheet lined with parchment paper. Sprinkle with olive oil, salt and pepper. Bake tomatoes for approximately 20 minutes, sprinkle with 2 TBSP finely minced basil, sliced olives and 1/4 cup Parmesan cheese. Bake for 5 – 8 more minutes, until Parmesan is golden and bubbly; set aside, keep warm. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain and place in a large bowl.
In a large skillet heat olive oil, add garlic, cook for 1 minute. Add diced roasted red peppers, cream, basil, salt and pepper. Stirring constantly, simmer for 3-4 minutes; add 1/4 cup Parmesan cheese. Stir and cook till Parmesan is melted. Pour over pasta, toss to combine.
To serve:
Place pasta onto 4 plates, top with the roasted olive-tomato bruschetta.
* This is such an easy meal to make and the roasted olive tomato bruschetta is absolutely fabulous. I hope you enjoy it as much as we do.



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