How to Make Capellini Bruschetta Pasta
Today’s vegan bruschetta pasta recipe comes in handy after a long, busy day when making an elaborate, time-consuming meal is the last thing we want to do. Also known as Capellini al Pomodoro or Capellini Bruschetta, this pasta is perfect for when you need to use up fresh ripe tomatoes from the garden in the summer.
This pasta is light and filling, easy to make, and can be prepared with no oil.
To say that this recipe for bruschetta pasta is quick to make is an understatement. I mean, cooking the sauce takes less time than boiling the angel hair pasta (or spaghetti if you prefer).
Actually, even ‘cooking’ is too loud of a word here: diced tomatoes just get warmed up in the pan and then are taken off the heat right away.
The inspiration for this dish came to me one day when I was trying to make copycat Capellini Pomodoro from Olive Garden at home. It used to be one of my favorite dishes there, but I’m not sure if they still have it, plus we don’t go out to eat very often.
That day also happened to be the day before my third half marathon in early 2012 (wow, I’m surprised that I remember these details!), so I wanted to have an easy-to-make dish of pasta that would also digest quickly and not give me any trouble on the race morning.
Did it work? Like a dream: the pasta was delicious, my stomach was very happy at night and in the morning, and I even set a PR for the half marathon (1:47:56).
I’ve beaten that time since then with a current PR of 1:45:34, but I’m pretty sure I also had some sort of pasta the night before that 🙂
I called this dish ‘bruschetta pasta’ because the sauce can be used as a classic Italian bruschetta appetizer when served on toasted bread.
If you’re having a dinner party and are running low on what else you can serve to your guests, you can quickly toss this bruschetta together and serve it with crackers or small pieces of toast.
By the way, this recipe is one of my 2 year old daughter’s favorite recipes from the blog! See the full list of 15 of my kid friendly vegan recipes that she loves.
If you’re thinking that just pasta and tomatoes in this recipe won’t provide you with enough protein, you need not worry: whole-grain pasta tends to have plenty of protein, plus you can experiment with other types of pasta of your choice. (See my post on the optimal amounts of protein we need.)
Still not enough? Top bruschetta pasta with some cannellini beans after you ladle it into a bowl (avoid mixing the beans with the sauce while it’s still in the pan – it all might just turn into an unsightly mush).
Ingredients for Vegan Bruschetta Pasta
See the exact amounts of each ingredient in the recipe card below.
- Large ripe tomato
- Tomato pasta (optional, use if the tomato is not at the peak of its ripeness)
- Fresh garlic cloves, minced
- Fresh basil leaves, chopped into thin strips
- Balsamic vinegar
- Olive oil OR olive oil cooking spray
- Salt + pepper
- Cooked angel hair (a.k.a. capellini) or spaghetti pasta
Which Kind of Pasta Is Best in Bruschetta Pasta?
I recommend angel hair pasta (also known as capellini) for this recipe because its texture is just magical here. The flavor of the bruschetta pasta sauce is quite delicate, so thicker types of pasta may overwhelm this dish.
Other types of pasta to consider: vermicelli (it’s just a tad bit thicker than angel hair) or spaghetti (not ideal but works in a pinch).
How to Make Vegan Bruschetta Pasta
Set out all of the ingredients to have them ready to go: chop the tomatoes and basil, mince the garlic, line up olive oil, balsamic, tomato paste, salt and pepper.
Cook angel hair (a.k.a. capellini) or spaghetti pasta in boiling water until al dente following directions on the box.
While the pasta is cooking, heat up a medium-size skillet on the stovetop. Add 1 tablespoon of olive oil OR spray the pan with cooking spray.
Once the pan is hot, quickly add diced tomatoes, tomato paste (if using), garlic and balsamic vinegar.
Toss them immediately for about 20-30 seconds, or just until the tomatoes are heated through.
Take the pan off the stove right away, mix in chopped basil leaves, and sprinkle with salt and pepper.
Stir the sauce into the cooked drained pasta. Sprinkle with some vegan Parmesan or nutritional yeast if you like. Enjoy!
More vegan pasta recipes from the blog:
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Let me know if you make this vegan bruschetta pasta at home!
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