Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: 1 1/2 cups)

Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

Step 2

Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

Chef's Notes

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Ratings & Reviews

Good, not great.

February 12, 2017
Tasty enough, easy to prepare, and with the additional veggies I added, pretty on the plate. I made the recipe as written except for adding half a red pepper, half a yellow pepper and a few mushrooms I had to use up. I also added some of the pasta water at the end for a creamier feel. It was definitely under-seasoned. I ended up salting the dish on the plate and adding more cheese. Perhaps a bit of vinegar in the final mix would have added a bit more "bite." Definitely some red pepper flakes would help. That said, we enjoyed it.

Easy and Delicious!

June 28, 2016
An excellent recipe that highlights the fresh flavors of the season.  Prepared recipe as written, but was generous with the oil, garlic, and basil measurements.  Also didn't bother thawing the frozen peas. Used both red and orange tomatoes, and the colors were beautiful.  Result was out of this world.  Almost didn't need the cheese on top, but the added sprinkle did give a nice tangy compliment.  Very good, husband and 3 year-old son loved it.  Will definitely make again.  Very filling too! We might also try pairing with some seasoned chicken and crusty bread.  Yum!

eminthevalley's Review

July 29, 2014
This was really good; a little mild in flavor but I think that can be fixed with a dash of red pepper flakes next time. I used bowtie pasta mixed w/ whole wheat penne because that's what I had, and a combo of cherry, yellow pear & regular tomatoes from my garden. Bonus--my 18-month-old twins loved it!

WLBETH's Review

July 07, 2014
This is a good "pantry" recipe since I almost always have these ingredients on hand. It was light and delicious.

anncookie's Review

May 29, 2014
This is delicious as is! A great way to showcase summer herbs and tomatoes. A nice side for a BBQ as well as a stand alone meatless dinner.

beckyboop13's Review

January 05, 2014
I made this when looking for a quick, meatless idea. I had to make a few modifications to what I had around the house without going to the store. I used petite diced canned tomatoes (drained), added diced onions in with the garlic, used dried basil and parsley in place of the fresh, and mozzarella as the cheese. It was a HUGE success! My 2, 6, and 8 year olds even loved it! I made a double batch so we would have lots of leftovers. I will be making this again.

daneanp's Review

August 27, 2013
Not a great time to run out of olive oil but I made do. Good recipe, nothing out of the ordinary. I used feta and DH used parm. Next time, good quality olive oil and whole wheat penne.

nomsdos's Review

August 16, 2013
Key is fresh, high quality tomatoes and basil. Very good, I added grilled chicken seasoned with kosher salt, pepper and basil and I added a few big shakes of red pepper flakes. I could see throwing in a variety of additional veggies such as bell pepper, asparagus, etc.

jogoud0440's Review

August 05, 2013
Absolutely delicious for a full meatless Monday meal or all in one side dish. Iam pleased I made it tonight for meatless Monday because I have decided to make it to accompany a flank steak meat roll and lemon chicken for a reunion at my house for about 30 people. I won't have to fuss with a vegetable and a starch usually done at the last minute.

Anureddy's Review

July 26, 2013