Bruschetta Pasta

We spent yesterday afternoon in Laguna Beach. Ian was doing some mountain biking, and when he was done we were both STARVING, and I really didn't feel like cooking.


I know. I was that hungry. It's totally Greatest Hits week, and I stood you up. I'm sorrrrry. 

But we went to Five Guys for the first time and it was actually super delicious. Everything tasted amazingly fresh, aaaand they had the calories listed on the menu so I didn't have to freak out. Have you been there? If not you should find one near you asap and go. 


(Also, update: I have lost 13 lbs, yaaay!!)


But back to the good stuff. This is my favorite pasta in the entire world. 


I know it's a bold claim, but it seriously has allll the right flavors. Kalamata olives. Roasted tomatoes. Garlic. Best thing about this pasta? It tastes like a thousand times better the next day. 



By now you should know I am quite obsessed with Trader Joe's. This recipe actually comes from the sample booth at the Trader Joe's in Laguna Beach, and Ian's parents have been making it for years. I owe them my firstborn child (or something equivalent) for this recipe. Everything in this recipe can be found at TJ's, and if you don't have one near you, I'm very sad for you. Please stop reading here so you drive yourself crazy thinking about what could have been.


If you DO have a TJ's near you, go get these things:

 


They sell a few different types of Kalamata olives, but these are the best. I've tried the other ones, and these are so so so good. Try not to eat them all before you chop them. It's a challenge. The fire roasted tomatoes add the perfect amount of heat to the dish, but you can go with regular diced tomatoes if you really really want to. And this bruschetta sauce is an absolute must...don't ask questions. Just buy it. Another must- fresh garlic. I've used pre-minced garlic from a jar in some of my lazier moments, but it really doesn't taste as good. It's worth the few extra minutes to mince some fresh garlic. Plus don't you just love smelling garlic on your fingers all night? (Noooootttttttt.)


The sauce is the best part of the pasta, so I use less pasta than usual when making this. Feel free to adjust according to what you like!


I am in post pasta nirvana right now. For real. I'm babbling. Sorry. It's the pasta. 

Bruschetta Pasta
makes 6 cups, 250 calories per cup
Print this Recipe!

6 oz cooked whole wheat fusili (or any other twirly pasta)
1 can fire roasted tomatoes
1 container TJ’s bruschetta sauce
1 jar kalamata olives, drained and chopped
1 tbsp dried chopped basil
3 cloves garlic, chopped
½ teaspoon red chili flakes
3-4 oz low fat mozzarella cheese, diced into small cubes (I used 3 oz.)


1. Sauté garlic using juice from the tomatoes, 2-3 minutes. Add tomatoes, bruschetta, basil, chopped olives and chili flakes. Heat through.

 2. Add pasta. Toss well and remove from heat. Add fresh mozzarella, stir and serve.

enjoy!
Amanda