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Home » Pizza » Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Published: Aug 1, 2017 Modified: Apr 6, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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Eye-catching and flavourful cherry and grape tomatoes of different colours and some whole wheat pasta went into this easy and quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce. The sauce cooks quickly while the pasta is cooking, and its all ready to serve in 15 minutes. Not much chopping and slicing required as the tomatoes are added whole. The cooking times below are assuming that the pasta is set to boil while the sauce is being prepared, and then the cooked pasta is added to the sauce at the end.

Rotini Pasta in Garlicky burst cherry tomato sauce
Rotini Pasta in Garlicky burst cherry tomato sauce

I have not made pasta with rotini before and I had to look it up in Wikipedia to see how it was different from fusilli, but am no wiser as there are contradictory explanations in Wiki's definition! However I do agree with the statement that the curly spirals of the rotini  pasta retains the sauces and is suitable for the burst cherry tomato sauce in this recipe. 

I had delicious spaghetti with burst cherry tomatoes and garlic for dinner one evening when we visited St. Michaels on the Chesapeake Bay last month and I must try that out soon too.While I usually prefer long pasta such as spaghetti or fettuccine, today the little spirally tricolour rotini in the Rotini Pasta in Garlicky Burst Cherry Tomato Sauce, complemented the red yellow brown and green coloured tomatoes that we picked up at the local Farmers market on Saturday.

Tomato of different colours and shapes for making burst cherry tomato sauce for pasta
Tomato of different colours and shapes for making burst cherry tomato sauce for pasta

As the garlic cloves were large, I sliced them thin and long and minced the fresh basil leaves from the garden. Small garlic cloves may be added whole without slicing. I also added some sliced green pepper with the lady at the farmers market informed me would taste smoky after cooking.

The best part of this Rotini Pasta in Garlicky Burst Cherry Tomato Sauce recipe was that it is so quick and easy to make and quite effortless too. It has earned me brownie points with my granddaughter Tamanna who says its 'yummy', high praise from this 5 year old little gourmet!

Colourful burst cherry tomatoes with coloured rotini pasta
Rotini Pasta in Garlicky burst cherry tomato sauce

Cherry tomatoes are not just juicy and tasty, they have all the health benefits of the regular tomatoes. Chock full of Vitamins A and C, they also have Lycopene which is considered beneficial in fighting prostate cancer in men. You might like to read more about this in this article from Harvard Health, here.

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Easy quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce made from colourful, juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta

Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Course: Main Course
Cuisine: continental, Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Sujata Shukla
Easy, quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce made from colourful, juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta
Print Recipe

Ingredients

To make the rotini pasta

  • water for cooking the pasta - as per package instructions
  • 4 cups rotini or fusilli pasta - uncooked, whole wheat
  • 3 tablespoons salt

To make the garlicky burst cherry tomato sauce

  • ½ cup olive oil
  • 4 large cloves garlic - about 3 tablespoons sliced
  • ¼ cup basil leaves
  • ¼ cup diced green capsicum pepper
  • 2 cups Cherry tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon salt - or to taste

To make the Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

  • cooked pasta - as above
  • cherry tomato sauce - as above
  • grated parmesan - 1 tbsp per serving
  • Fresh ground pepper - to taste
  • Red chilli flakes - to taste
  • Fresh Basil leaves - for garnish

Instructions

To cook the pasta

  • Set a pan of water (see package instructions for volume of water for the pasta you are using) to heat on the stove When the water is on a rolling boil, add salt and stir
  • Add the pasta, stir. Allow to boil till the pasta is al dente (usually between 8 -12 minutes). Mine took 10 minutes.
  • Remove from the stove, drain the pasta after reserving a cup of the water used for cooking the pasta. Add to the sauce as in the instructions below

To make garlicky burst cherry tomato sauce

  • Slice the garlic into long thin slices. Small cloves may be peeled and added whole. Mince the basil leaves and dice the capsicum (green pepper)
  • Heat olive oil in a pan large enough to be able to mix in the pasta after it is cooked. Add the garlic, sauté for about 2 minutes, stirring frequently till the garlic begins to brown slightly. Add the basil leaves, stir. Add the sliced peppers, stir.
  • Add the cherry tomatoes whole. Add sugar and salt. Stir. Cover and cook for about 8 minutes, till you see the tomatoes bursting out of their skin and the juice oozes into the garlicky oil. Stir. Taste and add more seasoning if required.
  • Add the cooked and drained pasta, stir till it is covered with the oily sauce. Remove from the stove and transfer to individual serving portions. Serve hot. Add grated parmesan, seasonings and fresh basil. Enjoy your quick rotini pasta with garlicky burst cherry tomato sauce!

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Previous Post: « Delicious Summery Fresh Cherry Mint Chutney with Orange Peel
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Reader Interactions

Comments

  1. Ria Samuel says

    August 07, 2017 at 1:44 pm

    This sure sounds easy to make!

    Reply
    • Sujata Shukla says

      August 07, 2017 at 5:03 pm

      Easy, quick and tasty!

      Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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