Bruschetta Spaghetti

Holidays usually mean more socializing, more plates around the table, and more leftovers in the fridge, which was the inspiration behind this quick pasta dish. This recipe is perfect for hectic weeknights or any evening when minimal efforts in the kitchen are essential.


1/2 lb dried spaghetti

1 cup leftover or jarred bruschetta

1/2 cup shaved Parmigiano, optional

1/4 cup fresh basil, rough chopped, optional

salt and pepper to taste


Bring a large pot of water to a boil and generously salt the water. Add in the dried spaghetti and cook per pkg directions. Drain the spaghetti in a colander. Set aside.

To the same pot, add in the leftover bruschetta and bring to a quick simmer over high flame. Once the bruschetta has just warmed through, turn off the heat and add back in the spaghetti. Gently toss the spaghetti until it is well coated in the bruschetta.

Serve immediately with shaved Parmigiano and additional fresh basil, if desired.

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