Go Back
+ servings

Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Easy, quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce made from colourful, juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: continental, Italian
Servings: 4 people
Author: Sujata Shukla


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

  • 1/2 cup olive oil
  • 4 large cloves garlic about 3 tablespoons sliced
  • 1/4 cup basil leaves
  • 1/4 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


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!