There is something truly joyful about a bowl of Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe that brightens up any meal. This dish is a vibrant celebration of fresh, sweet vegetables combined with perfectly cooked pasta, creating a medley of flavors and textures that feel both comforting and exciting. With juicy cherry tomatoes bursting in each bite, the smoky sweetness of roasted red peppers, and the popping sweetness of corn, this recipe brings a colorful and nutritious spin to your pasta night. Whether you’re cooking for friends, family, or yourself, it’s a dish that feels like a warm hug on a plate and is delightfully easy to prepare.
Ingredients You’ll Need
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe relies on simple, wholesome ingredients that come together beautifully to create bursts of flavor. Each component plays a key role—from the pasta providing the hearty base, to the fresh veggies adding brightness and texture.
- 12 oz pasta (penne, rotini, or your choice): Choose your favorite shape to capture all the delicious sauce and veggies.
- 2 tbsp olive oil: Adds richness and helps infuse the garlic and vegetables with flavor.
- 3 cloves garlic, minced: Delivers a fragrant and savory base note to the dish.
- 1 pint cherry tomatoes, halved: These little jewels add sweetness and vibrant color.
- 2 roasted red peppers, sliced (jarred or homemade): Bring smoky sweetness and a soft texture contrast.
- 1 1/2 cups fresh or frozen corn kernels: Adds a delightful crunch and subtle sweetness.
- 1/2 tsp salt: Enhances and balances the flavors perfectly.
- 1/4 tsp black pepper: Adds just the right amount of mild heat.
- 1/4 tsp crushed red pepper flakes (optional): For those who want a hint of spice to brighten the palate.
- 1/4 cup chopped fresh basil or parsley: Fresh herbs that add an aromatic pop and a burst of green.
- 1/4 cup grated Parmesan cheese (optional): A savory finishing touch that melts beautifully into the warm pasta.
How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Step 1: Cook the Pasta
Start by boiling your pasta until it’s perfectly al dente—just tender enough with a little bite. Don’t forget to save half a cup of that starchy pasta water before draining; it’s liquid gold for loosening your sauce later.
Step 2: Sauté Garlic to Release Its Aroma
In a large skillet, gently heat your olive oil over medium heat and add the minced garlic. Sauté it just for about a minute until you can smell that wonderful garlicky fragrance—it’s a simple step that sets the tone for the entire dish.
Step 3: Add Cherry Tomatoes
In go the halved cherry tomatoes. Cook them down for 3 to 5 minutes until they soften and start to burst, releasing their juicy sweetness and creating a light, fresh sauce right in your pan.
Step 4: Incorporate Roasted Peppers and Corn
Time to fold in those beautiful roasted red peppers and sweet corn kernels. Let them cook together for another 3 to 4 minutes until everything is warmed through and fragrant—a lively mix of textures and colors coming together.
Step 5: Season It Just Right
Season the skillet with salt, black pepper, and if you’re feeling adventurous, a pinch of crushed red pepper flakes. This is where the flavor balances and each ingredient shines.
Step 6: Combine Pasta and Veggies
Now pour your drained pasta into the skillet and gently toss everything to combine. Gradually add some of that reserved pasta water to create a silky, light sauce that clings perfectly to every bite of pasta.
Step 7: Finish with Fresh Herbs and Cheese
Remove the skillet from heat and stir in your chosen fresh herbs and the grated Parmesan cheese if using. This final touch adds brightness and depth, elevating the dish with fragrant and savory notes.
Step 8: Serve Warm or at Room Temperature
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe is versatile and tasty whether you serve it right away or let it come to room temperature—a perfect dish for any season.
How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Garnishes
Keep your garnishes fresh and simple. A sprinkle of extra chopped basil or parsley adds a lovely pop of color and freshness, while a little more Parmesan gives a nutty, salty finish that guests will love.
Side Dishes
This vibrant pasta pairs beautifully with a crisp green salad tossed in lemon vinaigrette or some crusty garlic bread to soak up any leftover sauce. A side of roasted vegetables also complements the dish’s sweet and smoky flavors wonderfully.
Creative Ways to Present
For a fun twist, serve the pasta in small individual bowls topped with a cherry tomato and herb sprig. You can also add a drizzle of balsamic glaze for a tangy-sweet flash that makes the presentation pop and adds another layer of flavor.
Make Ahead and Storage
Storing Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as delicious the next day, though the fresh herbs and cheese are best added just before serving again.
Freezing
Because of the fresh vegetables and delicate herbs, freezing this pasta is not recommended as it can alter the texture and flavor. Instead, enjoy it fresh or refrigerate for a few days.
Reheating
To reheat, gently warm the pasta over medium-low heat in a skillet, adding a splash of water or olive oil to keep it moist. Microwaving is fine too but be sure to stir occasionally to heat evenly and keep the pasta from drying out.
FAQs
Can I use a different type of pasta?
Absolutely! Penne and rotini are great for holding onto the sauce and veggies, but feel free to experiment with spaghetti, fusilli, or whatever you have on hand. The flavors will still shine.
Is this dish suitable for vegans?
Yes! Simply omit the Parmesan cheese or replace it with a vegan alternative, and you have a delicious vegan-friendly meal bursting with flavor.
Can I make the roasted red peppers from scratch?
Definitely! Roasting your own gives a fresh smoky flavor that’s unbeatable. Simply roast whole red peppers over an open flame or in the oven until charred, then peel and slice them before adding to the pasta.
What’s the best way to keep the corn sweet and fresh in the dish?
Fresh corn is ideal for its natural sweetness and texture, but frozen corn works perfectly too and is more convenient. Just be sure to thaw frozen corn before adding it to the skillet to avoid adding extra water to the dish.
Can I prepare this recipe ahead for a party?
You can cook the components ahead of time, but for the best texture and flavor, toss everything together just before serving to keep the pasta from getting soggy and the vegetables fresh and vibrant.
Final Thoughts
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe is one of those dishes that feels like home in every bite—fresh, flavorful, and wonderfully colorful. It’s an easy recipe to keep in your repertoire for busy weeknights or casual get-togethers. I can’t wait for you to try it and see how it brightens your table and your day!
Print
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 featuring cherry tomatoes, roasted red peppers, and sweet corn, tossed in a garlic-infused olive oil sauce and finished with fresh herbs and Parmesan cheese. Perfect for a quick and satisfying meal in just 30 minutes.
Ingredients
Pasta
- 12 oz pasta (penne, rotini, or your choice)
Vegetables & Sauce
- 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
- 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 Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
- Cook Tomatoes: Add the halved cherry tomatoes and cook for 3 to 5 minutes until they begin to soften and burst, releasing their juices.
- Add Roasted Peppers and Corn: Stir in the sliced roasted red peppers and corn kernels. Cook for an additional 3 to 4 minutes until everything is heated through.
- Season: Season the mixture with salt, black pepper, and crushed red pepper flakes if using, adjusting to your taste preferences.
- Toss Pasta: Add the cooked pasta to the skillet. Toss all ingredients together, gradually adding reserved pasta water as needed to loosen the sauce and create a cohesive dish.
- Add Herbs and Cheese: Remove the skillet from heat and stir in the chopped fresh basil or parsley, and Parmesan cheese if desired.
- Serve: Serve the pasta warm or at room temperature for a delightful and colorful meal.
Notes
- You can substitute the roasted red peppers with freshly roasted peppers for a smokier flavor.
- Frozen corn can be used in place of fresh; just thaw before adding.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Reserve some fresh herbs for garnish to add brightness when serving.
