If you’re searching for an irresistibly bright and satisfying meal that practically bursts with summer flavor, look no further than Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn. This dish is a riot of sweet, juicy tomatoes, charred peppers, and crisp corn, all swirled together with perfectly cooked pasta, fragrant basil, and a shower of Parmesan. It’s quick enough for a lazy weeknight and stunning enough for a dinner party, making it a go-to in my personal recipe rotation!

Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe - Recipe Image

Ingredients You’ll Need

What I truly love about this recipe is how each ingredient matters, yet nothing is fussy or hard to find. Every component, from the pasta to the fresh basil, adds vibrant color, texture, or that final punch of flavor that makes Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn sing.

Pasta (12 ounces, such as penne or rotini): Shape is key! Short, ridged pasta grabs all the flavorful bits in every forkful.
Olive oil (1 tablespoon): A good, fruity olive oil builds a beautiful base for sautéing the garlic and helps everything come together beautifully.
Garlic (2 cloves, minced): Don’t hold back on the garlic! It’s the flavor foundation, bringing aroma and a gentle kick.
Cherry tomatoes (1 pint, halved): These beauties burst with juiciness, adding sweet acidity and gorgeous color signs of high summer.
Roasted red peppers (1 cup, sliced): Jarred or homemade, these deeply sweet strips provide subtle smokiness and vibrant red hue.
Corn kernels (1 cup, fresh, canned, or thawed): Sweet, golden corn brings crunch and a hint of natural sweetness that balances the dish.
Salt (1/2 teaspoon): Essential seasoning to let all the flavors pop just enough.
Black pepper (1/4 teaspoon): Just a gentle kick for background warmth.
Red pepper flakes (1/4 teaspoon, optional): For a gentle sizzle and a flash of heat you’ll definitely notice!
Grated Parmesan cheese (1/4 cup, plus more): Creamy, nutty, and a bit salty, Parmesan brings everything together and melts gorgeously.
Fresh basil (1/4 cup, chopped): That scented, peppery-green finish is pure freshness; it absolutely makes the plate.

How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

Step 1: Cook the Pasta

Begin by bringing a large pot of generously salted water to a boil. Add your pasta of choice (penne or rotini work beautifully) and cook until just al dente according to the package instructions. Before draining, remember to scoop out about half a cup of pasta water you’ll use it to thicken and unify your sauce. Set the pasta aside and get ready to build the magic!

Step 2: Sauté the Garlic

While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about a minute, stirring constantly and making sure it doesn’t burn. The air should fill with that deliciously nutty garlic aroma, setting the stage for everything that follows.

Step 3: Cook the Cherry Tomatoes

Next, tumble the halved cherry tomatoes into the skillet. Cook them for 4 to 5 minutes, stirring occasionally, until they soften and start to burst, releasing their tangy juices into the garlicky oil. This step creates a naturally sweet and gently saucy base for the Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn.

Step 4: Add the Roasted Red Peppers and Corn

Turn the heat up just slightly, then stir in your roasted red peppers and corn. Let them mingle with the tomatoes for another 3 to 4 minutes, until everything is heated through and shimmering. The pan should start to look like a summer harvest explosion!

Step 5: Season and Toss

Sprinkle in the salt, black pepper, and red pepper flakes if you’re a fan of heat. Now, gently add the cooked pasta and splash in the reserved pasta water. Toss everything together, letting that silky starchy water coat the pasta and veggies, marrying the flavors into a light, glossy sauce.

Step 6: Finish with Parmesan and Basil

Just before you’re ready to serve, sprinkle in the grated Parmesan and fresh basil. Toss well, so the cheese melts and the basil releases its fragrance. Taste and adjust for seasoning if needed, then serve your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn with a little extra Parmesan on the table for good measure.

How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

Garnishes

A generous dusting of extra Parmesan is a must in my book, but don’t stop there. Try adding a few torn basil leaves, a drizzle of good olive oil, or even some cracked black pepper. Each garnish elevates the flavors, colors, and presentation of your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn.

Side Dishes

This vibrant pasta holds its own, but it pairs delightfully with a crisp green salad lightly dressed in lemon and olive oil. If you’re feeling a bit more decadent, a basket of warm, crusty bread is perfect for soaking up all those gorgeous juices.

Creative Ways to Present

Hosting a gathering? Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn in a big, shallow platter for a rustic family-style presentation. Or portion it into individual bowls, topping each with a basil sprig for an elegant dinner party flourish. Sometimes I love packing leftovers into jars for picnic lunches the next day!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Let any extra Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn cool completely before transferring it to an airtight container. Store in the fridge for up to three days, and the flavors will deepen, making the next meal even more irresistible.

Freezing

Honestly, this pasta is at its best freshly made or just a day or two old. Freezing isn’t recommended as the tomatoes and peppers soften and may lose their vibrant texture when thawed. If you must freeze it, expect a softer consistency, but it will still be tasty in a pinch.

Reheating

To reheat, just pop portions into a skillet with a splash of water or a drizzle of olive oil. Warm gently over medium-low heat until everything is heated through, stirring to prevent sticking. The microwave works in a time crunch; just cover and heat in 30-second intervals. Add a little fresh basil or cheese to freshen things up!

FAQs

Can I use a different type Main Course

Absolutely! While penne and rotini work especially well in Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn, you can use any short pasta shape you love, like fusilli or farfalle. Even spaghetti or linguine will work if that’s what you have on hand just break them in half for easier tossing.

Is this recipe gluten-free?

It’s super easy to make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn gluten-free. Simply swap in your favorite gluten-free pasta and prepare as directed. All the other ingredients are naturally gluten-free!

Can I add protein to this dish?

Absolutely! While it’s hearty and satisfying as a vegetarian main, grilled chicken, shrimp, or even a can of drained white beans integrate beautifully and boost the satiety for hungrier eaters. Mix your protein in at the same time you combine everything in the skillet for a seamless finish.

What type of roasted red peppers should I use?

Bottle, jarred, or homemade all work! Jarred roasted red peppers found in most grocery stores are tender and packed with flavor, but if you have time, roasting your own at home gives an extra smoky note that makes the Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn even more special.

How can I make it vegan?

Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is easy to adapt to a vegan lifestyle. Omit the Parmesan, or swap in your favorite plant-based cheese or a sprinkle of nutritional yeast for that signature savory flavor. Drizzle of extra virgin olive oil on top adds richness as well.

Final Thoughts

If you’re ready for a meal that’s equal parts comforting and dazzling, Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is it. Celebrate the colors and flavors of the season and share it with people you love! I can’t wait for you to dig in and make this vibrant pasta a new staple in your kitchen.

Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn recipe is a delightful vegetarian dish that combines the sweetness of cherry tomatoes, the smokiness of roasted red peppers, and the crunch of corn, all tossed with pasta in a flavorful sauce. It’s a perfect summer pasta that’s easy to make and bursting with fresh flavors.

Ingredients

Scale

Pasta:

12 ounces pasta (such as penne or rotini)

Other Ingredients:

1 tablespoon olive oil
2 cloves garlic (minced)
1 pint cherry tomatoes (halved)
1 cup roasted red peppers (sliced)
1 cup corn kernels (fresh, canned, or thawed from frozen)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup chopped fresh basil

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add Vegetables: Stir in cherry tomatoes and cook until they start to soften. Add roasted red peppers and corn, cooking until heated through.
Season and Combine: Season with salt, pepper, and red pepper flakes. Add the cooked pasta and reserved pasta water, tossing to combine.
Finish and Serve: Stir in Parmesan cheese and fresh basil. Serve warm with extra Parmesan on top if desired.