Bruschetta Basilico Angel Hair

Bruschetta Basilico Angel Hair is an elegant pasta dish inspired by the classic Italian flavors of bruschetta. This dish transforms the fresh ingredients typically found on bruschetta – tomatoes, garlic, basil, and olive oil – into a light yet flavorful sauce to coat delicate angel hair pasta. Finished with a tangy balsamic reduction and a sprinkling of Parmesan cheese, this pasta brings together the brightness of fresh herbs, the richness of a smoky tomato sauce, and the tang of balsamic vinegar.

This recipe focuses on letting the ingredients shine. San Marzano tomatoes provide a rich, sweet base for the smoky tomato sauce. These tomatoes are prized for their balance of sweetness and acidity, making them the perfect base for a flavorful sauce. Garlic and onion are gently sautéed in extra virgin olive oil to bring out their sweetness and add depth to the sauce, while a touch of paprika gives it a subtle smokiness. Adding balsamic vinegar helps cut through the richness of the tomatoes, adding a layer of complexity to the dish.

The light, delicate texture of angel hair pasta pairs perfectly with the rich flavors of the sauce. The pasta is tossed in extra virgin olive oil and garlic, which adds a simple but delicious layer of flavor before being plated over the smoky tomato base. The contrast between the airy pasta and the hearty sauce makes for a balanced and satisfying meal.

The balsamic reduction sets this dish apart. Simmering balsamic vinegar with a bit of brown sugar creates a syrupy glaze that drizzles over the pasta, adding a sweet-tangy note that complements the tomatoes and basil. Fresh basil and grated Parmesan cheese complete the dish, offering herbal freshness and creamy richness in every bite.

To start, sauté finely chopped onion and minced garlic in extra virgin olive oil until softened and fragrant. Add a can of crushed San Marzano tomatoes, paprika, and a tablespoon of balsamic vinegar. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

While the sauce simmers, cook the angel hair pasta in salted boiling water until al dente. Toss the drained pasta with olive oil and garlic to infuse it with flavor.

Simmer ½ cup of balsamic vinegar with a tablespoon of brown sugar over medium heat until it thickens into a glaze for the balsamic reduction. This step adds a sweet, tangy richness that elevates the dish.

When you’re ready to serve, plate the pasta on top of the smoky tomato sauce, drizzle with the balsamic reduction, and garnish with freshly chopped basil and grated Parmesan cheese.

Whether preparing a simple family meal or hosting a dinner party, Bruschetta Basilico Angel Hair is a versatile dish that can be easily adapted. Its fresh flavors and vibrant ingredients make it both comforting and elegant. Add grilled vegetables or chicken for a heartier option, or enjoy smoky, tangy, and savory flavors.

Bruschetta Basilico Angel Hair

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Bruschetta Basilico Angel Hair is a light and flavorful pasta dish featuring fresh basil, smoky tomato sauce, and a tangy balsamic reduction. This elegant recipe combines delicate angel hair pasta with vibrant ingredients for a perfect Italian-inspired meal.

Ingredients

• 16 ounces angel hair pasta

• 3 tablespoons extra virgin olive oil

• 1 can (28 ounces) San Marzano tomatoes

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1/2 tablespoon paprika

• 1/2 cup basil, chopped

• 1/2 cup balsamic vinegar + 1 tablespoon

• 1 tablespoon brown sugar

• 1/2 cup Parmesan cheese, grated

• to taste, salt and ground black pepper

Directions

• Cook the Angel Hair Pasta:
  Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
• Make the Tomato Sauce:
  Heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the half of the minced garlic and all of the paprika, and cook for 1-2 minutes until fragrant. Add the crushed San Marzano tomatoes, 1 tablespoon of balsamic vinegar, salt, and ground black pepper to taste. Simmer the sauce for 15-20 minutes, stirring occasionally.
• Prepare the Balsamic Reduction:
  Combine ½ cup of balsamic vinegar and 1 tablespoon of brown sugar in a small saucepan. Bring the mixture to a simmer over medium heat, and cook for 10-15 minutes, until it’s thickened and syrupy. Set aside.
• Toss the Pasta:
  Heat the remaining 2 tablespoons of extra virgin olive oil and minced garlic in a separate pan over medium heat. Allow the garlic to simmer gently for 2-3 minutes, then toss the cooked angel hair pasta in the warm oil. Season with salt and ground black pepper to taste.
• Plate and Serve:
  Spoon the tomato sauce onto plates. Place the tossed angel hair pasta on top of the sauce.
  Drizzle each plate with the balsamic reduction and garnish with fresh basil and grated Parmesan cheese.