If you’re looking for a quick, vibrant, and utterly crave-worthy meal, Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is the answer to your dinnertime dreams. This colorful medley celebrates fresh produce and comes together in just one pan, with every bite layered in sweet tomatoes, smoky peppers, juicy corn, and just the right pop of basil and Parmesan. From busy weeknights to laid-back weekend gatherings, this recipe packs flavor, comfort, and that Mediterranean-inspired sunshine into every twirl of the fork.
Ingredients You’ll Need
The best part about Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is how a handful of fresh, easy-to-find ingredients combine for maximum flavor and texture. Think of these components as your dinnertime dream team: each brings something unique and delicious to the table.
- Pasta (12 ounces, penne, fusilli, or farfalle): Choose a shape that hugs sauce and veggies for the perfect bite every time.
- Olive oil (1 tablespoon): The foundation for sautéing, lending richness and that classic Mediterranean touch.
- Garlic (2 cloves, minced): A quick sizzle brings major aromatic warmth to the dish.
- Cherry tomatoes (1 pint, halved): Their pop of juiciness and sweetness balances all the savory notes.
- Corn kernels (1 cup, fresh, frozen, or canned): Adds color, crunch, and a naturally sweet bite.
- Roasted red peppers (1 cup, sliced): Smoky, tender, and bright—these take the sauce up a notch.
- Red pepper flakes (1/4 teaspoon, optional): For a little kick, if you like just a hint of heat.
- Salt (1/2 teaspoon): Essential for bringing all the flavors to life.
- Black pepper (1/4 teaspoon): Lends a gentle background warmth—freshly cracked is best!
- Parmesan cheese (1/4 cup, grated): Melts in to add creaminess, richness, and irresistible savor.
- Fresh basil or parsley (1/4 cup, chopped): Tossing in fresh herbs at the end gives the dish its garden-fresh finish.
- Additional olive oil or pasta water: For loosening up the sauce as needed—never let things get dry!
How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil and cooking your chosen pasta shape until just al dente, following package instructions. Right before draining, scoop out about half a cup of the starchy pasta water—you might need it to make the sauce silky later on. Drain the pasta and set it aside while you work some stovetop magic.
Step 2: Sauté the Aromatics
In a spacious skillet or sauté pan, pour in the olive oil and heat it over medium. Toss in the minced garlic and let it sizzle only about 30 seconds. You’ll know it’s perfect when your kitchen smells like an Italian trattoria—just toasty enough, not browned.
Step 3: Cook the Cherry Tomatoes
Add in all those halved cherry tomatoes, stirring gently. Let them cook for three to four minutes, so they start to release their juices, soften, and get ever-so-slightly blistered. This is what creates a natural, fresh sauce base for your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn.
Step 4: Add Corn and Roasted Red Peppers
Next, pile in your corn kernels and sliced roasted red peppers. Sprinkle in those optional red pepper flakes if you’re feeling like a tiny nudge of heat. Season generously with salt and black pepper. Stir and let cook for another three to four minutes—the veggies should be tender, warmed through, and mingling beautifully.
Step 5: Bring It All Together
Return your cooked pasta to the skillet, tossing to coat every piece with the sautéed veggies and juices. If the mixture feels at all dry, drizzle in some reserved pasta water or a splash of olive oil, just until everything glistens and comes together easily.
Step 6: Finish with Cheese and Herbs
Sprinkle in the grated Parmesan cheese and the fresh chopped basil or parsley. Toss again to mix—at this point, the cheese should melt slightly into the warm pasta, clinging to each noodle and making the whole dish smell downright mouthwatering. Taste for seasoning, adding another pinch of salt or black pepper if needed, and serve warm with extra Parmesan if you can’t resist.
How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn
Garnishes
Pile on a little more fresh basil or parsley and a final flutter of Parmesan right before serving. A drizzle of grassy olive oil or even a quick turn of cracked black pepper gives a restaurant-worthy finish and makes this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn look as irresistible as it tastes.
Side Dishes
This dish is perfect solo, but it also shines with a simple green salad tossed in lemony vinaigrette, crusty bread for mopping up the sauce, or a platter of marinated olives for that full Mediterranean-inspired feel. If you’re in the mood, pair with a vibrant white wine or a sparkling lemonade for a summery vibe.
Creative Ways to Present
For gatherings, serve the pasta in a big family-style bowl with colorful serving tongs—those cherry tomatoes and corn pop with cheerful color against the noodles. Or, for a party, spoon the pasta into small cups or jars for an easy, portable appetizer. It’s also brilliant served at room temperature as a pasta salad for a picnic or potluck, showcasing the versatility of Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn.
Make Ahead and Storage
Storing Leftovers
Store any remaining Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn in an airtight container in the refrigerator for up to 3 days. The flavors get even better overnight as everything mingles, making lunch the next day a real treat.
Freezing
While this pasta is best enjoyed fresh or just a day or two after making, you can freeze leftovers if needed. Transfer cooled pasta to a freezer-safe bag or container and freeze for up to a month. Thawed pasta may lose a bit of its fresh texture, but it still tastes delicious for a low-stress lunch or dinner.
Reheating
When you’re ready to eat, gently reheat your pasta in a skillet over medium with a splash of water or olive oil to loosen the sauce. Alternatively, microwave individual servings, stirring halfway through, until fully heated. Top with fresh herbs and more Parmesan before serving to brighten up leftovers.
FAQs
Can I make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn vegan?
Absolutely! Simply use a dairy-free Parmesan or your favorite vegan cheese to finish the dish. All of the other ingredients are naturally plant-based, so it’s an easy switch for a vegan meal.
What’s the best pasta shape for this recipe?
Penne, fusilli, and farfalle are all excellent for catching the veggies and sauce, but feel free to use any short pasta you love. The key is choosing a shape that holds on to all those flavorful bits.
Can I add protein to this dish?
Yes, grilled chicken or shrimp are both wonderful additions, or keep things vegetarian with white beans or even cubes of sautéed tofu. Each pairs beautifully with the summery flavors of Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn.
Is this recipe gluten free?
It can be! Just substitute your favorite gluten-free pasta, and every other ingredient stays the same. The gorgeous sauce works just as well with gluten-free noodles.
How do I keep leftovers from drying out?
The trick is to reserve some pasta water when cooking—add a splash when reheating if the pasta seems dry. You can also mix in a bit of olive oil before storing to help keep everything moist and delicious.
Final Thoughts
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn delivers all the sunshine, color, and lively flavor you crave in a single bowl. It’s the kind of recipe that turns everyday ingredients into something truly special. I hope you’ll give it a try, share it with your loved ones, and savor every bite—it’s bound to become a new staple in your home!
Print
Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is a vibrant and flavorful vegetarian dish that is perfect for a quick weeknight meal. The combination of sweet cherry tomatoes, smoky roasted red peppers, and tender corn creates a delicious pasta that is sure to be a hit with your family.
Ingredients
Pasta:
- 12 ounces pasta (penne, fusilli, or farfalle)
Other Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup roasted red peppers, sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley
- Additional olive oil or pasta water as needed
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 3–4 minutes until they begin to soften and burst. Stir in the corn, roasted red peppers, red pepper flakes (if using), salt, and black pepper. Cook for another 3–4 minutes, stirring occasionally.
- Combine and finish: Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of pasta water or a drizzle of olive oil. Stir in the Parmesan cheese and fresh herbs. Taste and adjust seasoning if needed. Serve warm with extra cheese if desired.
Notes
- This dish can be served warm or at room temperature.
- Add grilled chicken, shrimp, or white beans for extra protein.
- Swap Parmesan for a dairy-free cheese to make it vegan.
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