This dish started as an experiment late one evening, scavenging the fridge for something fresher than the usual. I remember the aroma of garlic roasting in a pan, mingling with the bright pop of cherry tomatoes that seemed to scream summer. It’s the kind of salad that invites you to grab a fork and keep tasting, never quite satisfied, because the textures are what get you—crunchy toast bits mixed with soft pasta and juicy tomatoes.
I made it because I realized I was craving more than just a cold pasta salad. I wanted that burst of basil, the sharp tang of balsamic, and the crunch of toasted bread. It’s almost like a little canvas of classic bruschetta, repurposed into something I can eat with my hands while keeping half an eye on the chaos of daily life.
Right now, I think we all need something unfussy and satisfying. No fancy equipment, no fuss. Just honest flavors, thrown together quickly but tasting like a hundred-dollar meal. Sometimes, the simplest ideas make the best stories, don’t they?
Why I Love This Recipe (And You Will Too)
- It’s ridiculously easy, no cooking skills required, perfect for a lazy afternoon.
- The smell of garlic and fresh basil in the air as you toss everything—no better way to feel alive in a bowl.
- It works for leftover pasta, so it’s practically guilt-free to make a batch and snack on it all week.
- The crunch of toasted bread mixed in turns every bite into a little surprise.
- It hits that sweet spot between fresh, savory, and refreshingly tangy—great for hot days or comfort nights when you want uncomplicated food.
Anyway, I kept going back to the bowl today in the quiet hours, surprised how something so simple could feel so right.
Tomato Basil Pasta with Toasted Croutons
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
- While the pasta cooks, heat one tablespoon of olive oil in a skillet over medium heat, then add the minced garlic. Sauté until fragrant, about 30 seconds, until it just begins to brown.
- Add the halved cherry tomatoes to the skillet with the garlic. Cook for 2-3 minutes, stirring gently, until they start to soften and burst, releasing their juices.
- Transfer the cooked pasta to a large mixing bowl. Pour in the balsamic vinegar and one tablespoon of olive oil. Toss to coat evenly.
- Add the sautéed tomatoes and garlic to the pasta. Sprinkle with chopped basil, then season with salt and pepper to taste. Toss gently to combine all ingredients well.
- Preheat your toaster or oven’s broiler, then spread the bread cubes on a baking sheet. Toast for about 3-5 minutes until golden brown and crispy, shaking the pan halfway through for even browning.
- Add the toasted bread cubes to the pasta mixture, folding gently so they retain some crunch.
- Serve the pasta in bowls with an extra drizzle of olive oil or balsamic vinegar if desired, ensuring the crunchy bits are visible and inviting.
Notes
Maybe I’ve just figured out my new favorite way to eat pasta without feeling like I’m doing dishes for hours. Or maybe it’s that perfect moment where you realize the best meals are the ones you don’t overthink. Whatever it is, I’ll be making this again and again, probably sneaking bites when no one’s looking.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
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