Easy Pasta Recipe with Cherry Tomatoes and Bell Peppers

Name: Easy Pasta Recipe with Cherry Tomatoes and Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Pasta (short pasta like fusilli, penne, or farfalle); 2 cloves Garlic (minced or thinly sliced); 1 cup Cherry Tomatoes (halved); 1/2 medium Red Bell Pepper (diced); 1/2 medium Yellow Bell Pepper (diced); 2 tbsp Olive Oil (extra virgin); to taste Salt (for pasta water and seasoning); 1/4 cup Pasta Water (reserved from cooking pasta); 1/4 cup Parmesan Cheese (grated, for topping); 2 tbsp Fresh Parsley (chopped, for garnish); 2 tbsp Fresh Basil (chopped, for garnish)

A quick, colorful, and flavorful pasta dish featuring al dente pasta tossed with sautéed garlic, sweet cherry tomatoes, and vibrant red and yellow bell peppers. Seasoned with salt and finished with a splash of reserved pasta water, then generously topped with fresh Parmesan cheese, aromatic parsley, and fragrant basil for a vibrant and delicious meal.

#easy pasta

#pasta recipe

#cucina italiana

#quick meal

#vegetarian

#mediterranean

#bell peppers

#cherry tomatoes

#weeknight dinner

Pasta and vegetables simmering in the pan

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

450

Calories

15g

Protein

60g

Carbs

18g

Fat

Pasta tossed with colorful vegetables in the skillet

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the finished pasta garnished with herbs and cheese

Instructions

0/6 completed

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
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10m
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
10m
Salt the pasta water generously; it's your first chance to season the pasta.
2
While the pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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1m
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While the pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
1m
Watch the garlic carefully to prevent burning, which can make it bitter.
3
Add the halved cherry tomatoes and diced red and yellow bell peppers to the skillet. Sauté for 3-5 minutes until the vegetables start to soften and the tomatoes burst slightly.
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3m
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Add the halved cherry tomatoes and diced red and yellow bell peppers to the skillet. Sauté for 3-5 minutes until the vegetables start to soften and the tomatoes burst slightly.
3m
Don't overcrowd the pan; cook in batches if necessary to ensure vegetables caramelize rather than steam.
4
Season the vegetables with salt to taste. Add a splash of the reserved pasta water to the pan and stir to create a light sauce.
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1m
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Season the vegetables with salt to taste. Add a splash of the reserved pasta water to the pan and stir to create a light sauce.
1m
The starchy pasta water helps the sauce emulsify and cling to the pasta.
5
Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the skillet with the vegetables. Toss everything together until the pasta is well coated.
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1m
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Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the skillet with the vegetables. Toss everything together until the pasta is well coated.
1m
Continue to toss over low heat for a minute or two to allow the flavors to meld.
6
Serve immediately, topped with grated Parmesan cheese, fresh chopped parsley, and fresh chopped basil.
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Serve immediately, topped with grated Parmesan cheese, fresh chopped parsley, and fresh chopped basil.
0m
Fresh herbs add a burst of flavor and color; add them just before serving.