If you’re craving a vibrant, fresh dish that bursts with color and flavor, you have to try this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe. It’s the perfect harmony of sweet cherry tomatoes, smoky roasted red peppers, and juicy corn kernels tossed with perfectly cooked pasta. This recipe is a celebration of simple, wholesome ingredients coming together to create an irresistible weeknight meal or a delightful dish to impress friends. Every forkful sings with freshness, warmth, and that cozy homemade feeling.
Ingredients You’ll Need
Getting the right ingredients for this dish is easier than you think, and each one plays a crucial role in layering flavors and textures. From the tender pasta to the sweet and smoky veggies, simplicity never tasted so good.
- 12 oz pasta (penne, rotini, or your choice): Choose your favorite shape to soak up all those tasty morsels.
- 2 tbsp olive oil: Adds a smooth, fruity richness to the sautéed veggies.
- 3 cloves garlic, minced: Infuses the dish with fragrant warmth and depth.
- 1 pint cherry tomatoes, halved: Juicy and bursting with sweetness, they brighten every bite.
- 2 roasted red peppers, sliced (jarred or homemade): Bring a luscious smoky flavor and tender texture.
- 1 1/2 cups fresh or frozen corn kernels: Adds a natural sweetness and a pop of color.
- 1/2 tsp salt: Balances and enhances all the flavors perfectly.
- 1/4 tsp black pepper: Gives just enough peppery kick without overwhelming.
- 1/4 tsp crushed red pepper flakes (optional): For a gentle heat that awakens your palate.
- 1/4 cup chopped fresh basil or parsley: Fresh herbs elevate the dish with aromatic brightness.
- 1/4 cup grated Parmesan cheese (optional): A nutty, savory finishing touch to melt into the warm pasta.
How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Step 1: Cook the Pasta Perfectly
Start by cooking your pasta according to the package instructions until it’s al dente. Don’t forget to reserve about half a cup of the pasta water before draining; this starchy water will come in handy to create a silky sauce later.
Step 2: Sauté Garlic to Release Flavor
Heat olive oil in a large skillet over medium heat, then add the minced garlic. Sauté it for about a minute until it’s wonderfully fragrant but not browned — this step infuses the oil with delicious garlicky goodness.
Step 3: Cook Cherry Tomatoes Until They Burst
Add your halved cherry tomatoes to the skillet and cook them for 3 to 5 minutes. You’ll notice the tomatoes soften and begin to burst, releasing their natural juices, which starts building the base of the sauce.
Step 4: Add the Roasted Red Peppers and Corn
Next, stir in the sliced roasted red peppers and the corn kernels. Cook everything together for another 3 to 4 minutes until the veggies are heated through and the flavors meld beautifully.
Step 5: Season the Veggies
Sprinkle in salt, black pepper, and, if you like a little heat, crushed red pepper flakes. This seasoning step ensures every bite is perfectly balanced between sweet, smoky, and a hint of spice.
Step 6: Toss in the Pasta
Add your drained pasta directly into the skillet. Toss gently to combine all the ingredients, adding reserved pasta water a little at a time if you want to loosen the sauce and give it that glossy, restaurant-quality finish.
Step 7: Finish with Fresh Herbs and Cheese
Remove the skillet from heat and stir in the chopped fresh basil or parsley along with the grated Parmesan cheese if you’re using it. This final touch brings fresh herbal brightness and rich umami to your dish.
Step 8: Serve Warm or at Room Temperature
This pasta is just as delicious warm as it is at room temperature, making it a fantastic option if you’re serving it buffet-style or packing it for a picnic.
How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Garnishes
To elevate your dish even further, sprinkle on some extra fresh herbs like basil or parsley and perhaps a few cracks of black pepper. A drizzle of good quality olive oil just before serving adds a silky finish, and for cheese lovers, a generous dusting of Parmesan or even crumbled feta offers a lovely creamy contrast.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed in a light vinaigrette to balance the sweetness of the corn and peppers. A crusty garlic bread or warm focaccia also works wonders, providing a crunchy, buttery side that’s perfect for mopping up any luscious juices.
Creative Ways to Present
For a fun dinner party, serve this pasta family-style in a large, colorful bowl that shows off all the bright veggies. You can also portion it into small bowls topped with edible flowers or microgreens for a stunning and Instagram-worthy presentation. Alternatively, serve it chilled as a vibrant pasta salad garnished with toasted pine nuts for a bit of crunch.
Make Ahead and Storage
Storing Leftovers
Any leftover Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors might even deepen after resting, making it just as tasty — if not more — the next day.
Freezing
While you can freeze this pasta, keep in mind the texture of the fresh tomatoes and corn may soften upon thawing. If you must freeze, store it in an airtight, freezer-safe container and consume within 1 to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat with a splash of water or broth to prevent sticking and to revive some moisture. Alternatively, warm in the microwave in short bursts, stirring in between to ensure even heating and to keep the veggies tender yet intact.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! This recipe is wonderfully versatile: penne, rotini, fusilli, or even farfalle work beautifully to hold the sauce and veggies. Pick your favorite or what you have on hand.
Do I have to use roasted red peppers, or can I cook fresh ones instead?
Roasted red peppers give that smoky, sweet depth that fresh peppers can’t quite achieve. If you don’t have jarred or homemade roasted peppers, you can roast fresh bell peppers yourself under the broiler or on a grill before slicing.
Is this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe suitable for vegans?
It’s almost vegan-friendly! Just skip the Parmesan cheese or use a plant-based alternative to keep it fully vegan without compromising on flavor.
Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, or even crispy tofu cubes make great additions if you want to bump up the protein and make it a more substantial meal.
What’s the best way to reheat without drying out the pasta?
Reheat the pasta gently with a splash of water or broth, stirring regularly. This keeps everything moist and fresh-tasting instead of dry and rubbery.
Final Thoughts
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe is a shining example of how simple ingredients can combine to create something truly spectacular. It’s quick, colorful, and bursting with fresh flavors that feel just right for any day of the week. I can’t wait for you to give it a try and make it one of your go-to pasta dishes because it’s just that delightful!
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Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful pasta dish combining tender pasta with bursting cherry tomatoes, sweet roasted red peppers, and fresh corn, all tossed in olive oil and garlic, then finished with fresh herbs and Parmesan cheese for a perfect weeknight meal.
Ingredients
Pasta
- 12 oz pasta (penne, rotini, or your choice)
Vegetables and Flavorings
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 2 roasted red peppers, sliced (jarred or homemade)
- 1 1/2 cups fresh or frozen corn kernels
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Finishing Touches
- 1/4 cup chopped fresh basil or parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 5 minutes until they start to soften and burst, releasing their juices.
- Add roasted peppers and corn: Stir in the sliced roasted red peppers and corn kernels. Continue cooking for another 3 to 4 minutes until everything is heated through.
- Season: Season the mixture with salt, black pepper, and crushed red pepper flakes if using. Stir well to combine.
- Toss pasta and vegetables: Add the cooked pasta to the skillet and toss everything together. Gradually add the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Finish with herbs and cheese: Remove the skillet from heat. Stir in the chopped fresh basil or parsley and sprinkle with grated Parmesan cheese if desired.
- Serve: Serve the pasta warm or at room temperature as a satisfying and colorful main dish or side.
Notes
- Using jarred roasted red peppers is a quick and convenient option if you don’t want to roast your own.
- Feel free to substitute the fresh herbs with your choice, such as oregano or thyme for different flavor profiles.
- The reserved pasta water helps to create a light sauce that clings nicely to the pasta.
- This dish can be served warm or at room temperature, making it ideal for picnics or potlucks.
- Add protein like grilled chicken or shrimp if you want to make it more filling.
- For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
