Bruschetta Pasta


  • 1 lb (450 g) spaghetti
  • 32 oz (1 kg) chicken broth
  • 4   small tomatoes
  • 2-3 oz (60-90 g) basil
  • 3-4   garlic cloves
  • 1/3 cup (75 mL) olive oil
  • 1/2 oz (15 g) fresh Parmesan cheese, grated


  1. Break spaghetti noodles in half and place in Rockcrok® Dutch Oven. Add chicken broth, put the lid on and microwave for 8 minutes. 

  2. Use the 4.5 inch/12 cm Serrated Knife to cut 4 tomatoes on the Cutting Board and put in the Manual FoodProcessor

  3. Finely cut basil in Prep Bowl with Professional Shears and add to the Manual Food Processor.

  4. Peel 3-4 cloves of garlic, add to the Garlic Slicer and slice garlic into the Manual Food Processor. 

  5. Add olive oil and pump the Manual Food Processor to combine all ingredients.

  6. Remove Rockcrok® from microwave, stir noodles and broth, and return to microwave for an additional 8 minutes.

  7. Combine bruschetta mixture to the cooked noodles in the Rockcrok®. 

  8. Grate fresh parmesan cheese over pasta- stir and serve!

Cook's Tips:

Substitute gluten-free pasta and chicken broth to make this a great gluten-free meal. 

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