Cherry tomato and pepper pasta

A fresh and quick pasta recipe to fill the tummy and the senses soul

Cherry tomato and bell pepper pasta

Cherry tomato and bell pepper pasta


1 ½ sliced bell pepper (different colours if possible), 10 – 12 halved cherry tomatoes, 1 sliced red onion, 1 ½ cups of boiled pasta, 1 tablespoon dried mixed herbs, 1 ½ tablespoons crushed ginger and garlic, chilli flakes and coarse black pepper powder to taste, 1 tablespoon fresh lemon juice, salt to taste and oil to cook, lettuce and Caesar salad dressing to garnish



  1. Heat some oil in a pan and add chilli flakes to it. Let it sizzle for a few seconds.
  2. Add the crushed ginger-garlic and cook for 2 minutes, till it appears golden in colour.
  3. Add the onions and cook till they appear translucent.
  4. Add the bell pepper and cook for another 5 minutes.
  5. Stir in the black pepper, dried herbs and salt.
  6. Add the cherry tomatoes and mix well. Cook for just 2 -3 minutes to ensure that the herbs are absorbed into the cherry tomatoes but the latter doesn’t loose its flavour.
  7. Add the pasta and lemon juice and stir well. Cook with lid on for 5 minutes with occasional stirring.
  8. Make a single layer of lettuce leaves on plate and dress it with Caesar salad dressing.
  9. Layer the pasta over the lettuce to serve.


Try a tip

Try adding chunky cubes of Edam cheese to the pasta after turning off the flame.