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    Home » Recipes » Pasta Recipes

    Published: Nov 1, 2017 · Modified: Aug 17, 2022 by Paula Montenegro · Income from ads and affiliate links 2 Comments

    Cherry Tomato Pasta

    Jump to Recipe

    A simple yet flavorful pasta recipe with cherry tomatoes, arugula, jalapeños, basil, and a squeeze of lime juice. Perfect for hectic weeknights or when you want a light pasta lunch.

    Bowl with short pasta and tomatoes on wooden board, limes and jalapeño around.

    This lime jalapeño tomato arugula pasta is one of my favorite everyday recipes. And hopefully, it will become yours too.

    So easy to put together, with ingredients readily available, it is one of my go-to pasta recipes when I need a quick lunch or doesn't know what to cook at night.

    I grew up eating much Italian food, so easy pasta dishes are abundant in my house. The traditional tomato basil combo is by far one of my favorites. You can't go wrong with a lot of grated parmesan cheese on top.

    Sauteeing cherry tomatoes and onion on metal skillet.
    Table of Contents Hide
    Cherry tomato sauce
    Type of pasta to use
    Related recipes you might like:
    Easy Cherry Tomato Pasta

    Cherry tomato sauce

    That said, this one is a twist on that wonderful base recipe. As humble as it may sound, a few squeezes of lime can add a new dimension to a simple bowl of pasta.

    The spicy kick of fresh jalapeños, sauteed in olive oil with the onions, and the fresh peppery arugula round up a recipe that is easy to make and a crowd pleaser. How's that for hectic weekday nights?

    Type of pasta to use

    About the type of pasta, there is no wrong answer about which you can use. Any type works, even fresh homemade pasta. I love short dry penne or fusilli, by far my favorites when the sauce is not creamy.

    Long pasta such as spaghetti tends to separate too much from the tomato chunks, and I eat all the ingredients separately. But that's me.

    Top view of short pasta and tomatoes in bowl, white table, lime wedges, jalapeño and basil.

    I love pasta bowls, so versatile, the dish that is even good reheated the next day. Yes, I believe reheated pasta is one of life's culinary pleasures, the don't-tell-anyone kind. I do make extras to have the next day. What can I say.

    Use any type of tomatoes, use more or fewer jalapeños or even add a dash of hot sauce if it suits you. But do make this amazing jalapeño lime tomato pasta bowl.

    Grated parmesan is your choice. I like it as is, but feel free to add a little.


    Related recipes you might like:

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      Roasted Corn and Tomato Pasta Bowl
    • white bowl with broccoli corn harissa pasta bowl
      Spicy Broccoli Corn Pasta
    • White plate with fusilli pasta, carrots, bacon and chopped parsley
      Bacon Miso Pasta
    • Close up of baked pasta frittata with parsley in a cast iron skillet on a beige surface.
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    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    white bowl with pasta and tomatoes on wooden board, white kitchen towel, squeezed limes

    Easy Cherry Tomato Pasta

    ★★★★★

    5 from 1 reviews

    Print Recipe
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    A simple pasta dish with cherry tomatoes, arugula, some spice from jalapeños, and a squeeze of lime juice. Perfect for hectic weeknights. 

    • Total Time: 35 minutes
    • Yield: 2 servings

    Ingredients

    Units
    • 4 cups cooked penne pasta (or other of your choosing)
    • A few Tbs. olive oil
    • ½ to 1 fresh jalapeño (finely chopped (with seeds if you want it spicier))
    • 1 garlic clove (finely chopped)
    • 1 large shallot (finely chopped)
    • 1 cup cherry tomatoes (cut in half)
    • A few sprigs fresh thyme
    • Juice of 2 limes
    • A splash of white wine or sherry
    • A bunch of fresh arugula (sliced)
    • A bunch of fresh basil (chopped)
    • Lime zest to finish
    • Salt and freshly ground pepper

    Instructions

    1. Have all ingredients for the sauce ready.
    2. Cook pasta according to package directions.
    3. While it’s cooking, heat a few Tbs. olive oil in a large skillet over medium heat.
    4. Add garlic, shallot and jalapeño. Cook for a minute or two until softened.
    5. Add tomatoes, thyme, some salt and pepper. Cook for a few minutes until it begins to brown and tomatoes char a bit and release some juice.
    6. Add the juice of 1 lime and let evaporate. Add the splash of sherry or white wine and let evaporate again.
    7. If the pasta is cooked, drain in and add it to the skillet. (If it’s not cooked yet, take the skillet from the fire until you can add the pasta).
    8. Mix the pasta with the tomatoes for a few seconds and take out of the fire.
    9. Add the arugula, some of the basil and a splash fresh lime juice.
    10. Check seasonings and adjust.
    11. Serve with a drizzle of olive oil, freshly ground black pepper, a grating of lime zest if you want, and some chopped fresh basil.

    Notes

    This can be easily scaled for more people. Be sure your skillet is big enough.

    Add cooked chicken for a heartier meal.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Main dish
    • Method: Cooking
    • Cuisine: Italian

    Keywords: cherry tomato pasta

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    adapted from La Tartine Gourmande cookbook, by Beatrice Peltre

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Cat says

      October 05, 2021 at 11:34 pm

      I recently signed up for a farm share of fresh produce every week. This week I got jalapeños, tomatoes, arugula and basil so I made this recipe. I loved it! The flavors really sing. My only addition was red pepper flakes.

      ★★★★★

      Reply
      • Paula Montenegro says

        October 06, 2021 at 7:50 am

        I love the idea of an extra kick with the pepper flakes Cat. Happy to hear you liked it so much! Have a great week.

        Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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