If you’re craving a vibrant, fresh, and satisfyingly colorful pasta dish, look no further than this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe. It’s the perfect blend of sweet, tangy, and savory notes, bringing together juicy cherry tomatoes, smoky roasted red peppers, and sweet corn kernels all tossed with tender pasta. This dish is not only simple to prepare but also bursts with flavor and texture that makes every bite a joyful celebration of summer’s best vegetables. I’m excited to share this recipe that’s become a go-to favorite for weeknight dinners and casual gatherings alike.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients, this recipe shines because each element plays an essential role in flavor and texture. From the juicy sweetness of cherry tomatoes to the smoky depth of roasted red peppers, every bite is a harmonious balance that’s as beautiful to look at as it is delicious to eat.
- 12 ounces pasta (penne, fusilli, or farfalle): Choose your favorite shape to hold the sauce and veggies perfectly in every bite.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic and vegetables evenly.
- 2 cloves garlic (minced): Infuses the dish with fragrant warmth and subtle spice.
- 1 pint cherry tomatoes (halved): Bring juicy bursts of sweet and tart flavor that gently soften as they cook.
- 1 cup corn kernels (fresh, canned, or thawed from frozen): Adds a sweet crunch that pairs beautifully with the tomatoes and peppers.
- 1 cup jarred roasted red peppers (sliced): Delivers smoky, tender notes that deepen the dish’s flavor profile.
- ¼ teaspoon red pepper flakes (optional): A little heat to brighten the dish without overpowering it.
- Salt and black pepper to taste: Simple seasoning to bring out the natural flavors of the ingredients.
- ¼ cup grated Parmesan cheese (optional): Adds a savory, nutty richness at the end.
- ¼ cup chopped fresh basil: Fresh herbaceousness that lifts the dish perfectly.
How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cooking the pasta until just al dente. This ensures it has a slight bite and won’t get mushy when combined with the other ingredients. Don’t forget to reserve half a cup of the starchy pasta water before draining; it’s a handy trick to help bring the sauce and pasta together later on.
Step 2: Sauté Garlic and Tomatoes
While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the minced garlic and let it awaken your kitchen with its fragrant aroma, cooking just 30 seconds until it’s fragrant but not browned. Add the halved cherry tomatoes and a pinch of salt, stirring occasionally as they soften and begin to burst open. This step transforms fresh tomatoes into a luscious, juicy sauce base, bursting with natural sweetness.
Step 3: Add Corn and Roasted Red Peppers
Next, stir in the corn kernels and sliced roasted red peppers along with any optional red pepper flakes if you enjoy a little heat. Cook everything together for 2 to 3 minutes until warmed through and mingling beautifully. The sweetness of the corn and smoky notes of the peppers elevate the entire dish, creating layers of flavor that complement the tender pasta.
Step 4: Combine Pasta and Vegetables
Now, introduce the drained pasta to the skillet and toss it well with the vibrant vegetable mixture. If everything looks a touch dry, gradually stir in some of the reserved pasta water until you reach a perfect sauce consistency that clings lightly to every piece of pasta. Season with salt and freshly ground black pepper to taste — this simple seasoning tweak enhances all the natural ingredients beautifully.
Step 5: Finish with Fresh Basil and Parmesan
Remove the skillet from heat and gently fold in the chopped fresh basil. This final touch adds a burst of freshness that brightens the dish. Serve the pasta warm, with an optional sprinkle of grated Parmesan cheese for a hint of creamy, nutty flavor that rounds everything out in the most delicious way.
How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe
Garnishes
Finish your dish with a scattering of fresh basil leaves for vibrant color and aroma. If you like, add a little extra Parmesan or a drizzle of good-quality extra virgin olive oil to elevate the richness. Toasted pine nuts or a crack of black pepper can add delightful texture and flavor contrast as well.
Side Dishes
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe pairs wonderfully with a crisp green salad dressed simply in lemon and olive oil. Garlic bread or a crusty baguette also makes a perfect accompaniment to soak up every last bit of that glorious sauce.
Creative Ways to Present
For a fun twist, serve the pasta in small individual bowls garnished with microgreens or edible flowers for a pop of elegance. You could also toss in some grilled chicken or shrimp on top for a heartier plate that’s visually stunning and mouthwatering.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Just make sure to cool it completely before refrigerating.
Freezing
While this recipe is best enjoyed fresh, you can freeze leftovers if needed. Place the pasta in a freezer-safe container and consume within 2 months. Keep in mind that the texture of the vegetables may soften upon thawing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce and bring back some moisture. Alternatively, microwaving in short intervals with stirring works well to heat evenly without drying out.
FAQs
Can I use frozen corn in this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe?
Absolutely! Thawed frozen corn works just as well as fresh or canned—just be sure to drain any excess liquid before adding to keep the dish from becoming watery.
Is this recipe vegetarian and gluten-free?
This recipe is naturally vegetarian, making it perfect for meatless meals. To make it gluten-free, simply substitute your pasta with a gluten-free variety.
Can I add protein to this dish?
Definitely. This pasta pairs wonderfully with cooked chicken, sautéed shrimp, or even white beans for added protein and heartiness without compromising flavor.
What pasta shapes work best for this recipe?
Penne, fusilli, and farfalle are excellent because their nooks and curves catch the sauce and vegetables well, giving you that perfect bite every time.
How do I make this recipe spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper during the sautéing step to bring a bolder kick to the dish.
Final Thoughts
I can’t wait for you to try this Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe. It’s one of those dishes that feels both comforting and fresh, simple yet exciting, and above all, incredibly delicious. Perfect for busy weeknights or when you want to impress guests without fuss, this recipe brings together colorful fresh ingredients and easy techniques to create pure magic in your kitchen. Enjoy every flavorful bite!
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-Inspired
- Diet: Vegetarian
Description
This vibrant and flavorful Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is a quick and easy Italian-inspired vegetarian main course perfect for warm weather. The combination of sweet cherry tomatoes, smoky roasted red peppers, and sweet corn mingles beautifully with al dente pasta, fresh basil, and a touch of garlic. It’s a refreshing dish that can be served warm and topped with Parmesan cheese for added richness, making it perfect for weeknight dinners or casual gatherings.
Ingredients
Ingredients
- 12 ounces pasta (penne, fusilli, or farfalle)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup jarred roasted red peppers, sliced
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- ¼ cup chopped fresh basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
- Sauté garlic and tomatoes: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the halved cherry tomatoes along with a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and start to burst.
- Add corn and roasted red peppers: Stir in the corn kernels, sliced roasted red peppers, and red pepper flakes if using. Cook for another 2 to 3 minutes until everything is heated through.
- Toss pasta with vegetables: Add the cooked pasta to the skillet and toss well to combine. If the mixture appears dry, add a splash of the reserved pasta water to loosen the sauce. Adjust seasoning with salt and black pepper to taste.
- Finish with basil and serve: Remove the skillet from heat and stir in the chopped fresh basil. Serve the pasta warm, topped with grated Parmesan cheese if desired.
Notes
- For added protein, stir in cooked chicken, shrimp, or white beans.
- You can add a splash of cream or a dollop of ricotta cheese for a richer, creamier sauce.
- Use frozen or canned corn if fresh corn is not available; just thaw or drain before adding.
- Roasted red peppers from a jar add a smoky sweetness but can be substituted with fresh roasted peppers if preferred.
