Cherry Tomato Pasta


by Rachelle Hacmac

Is your garden still exploding with cherry tomatoes? Ours too! Are you also sick of the same ‘ol packed lunch options? Us too!! To mix things up, try making this quick and easy charred tomato pasta on your next meal prep day. You’ll thank yourself later...

Serves 4-6


  • 1 box Blue Evolution Penne with Superfood Seaweed

  • 5 cups cherry tomatoes, whole

  • 3 Tbsp olive oil

  • 1 tsp light brown sugar

  • 1 tsp salt

  • 4 garlic cloves, peeled, and finely sliced

  • 3 sprigs thyme

  • Freshly ground pepper

  • ½ cup reserved pasta water

  • ½ cup dry white wine

  • 2 Tbsp mint, chopped

  • 1 tsp chili flakes


  1. Heat oven to 400 degrees. Put tomatoes in a cast iron skillet. Add oil, sugar, salt, garlic, thyme, and a good grind of pepper. Toss together by hand. Roast for 20 minutes, until the tomatoes begin to blister and the liquid is bubbling.

  2. Then set the oven to broil and cook for five to seven minutes more, until the tomatoes start to blacken on top. Watch them closely!

  3. While tomatoes are roasting, cook Blue Evolution Penne according to instructions. Drain, keeping about ½ cup of the pasta water.

  4. Once tomatoes are charred, bring skillet to stovetop, and turn on high heat. Add white wine and pasta water and reduce for about six minutes.

  5. Add tomato mixture to pasta in a large bowl and mix gently. Salt and pepper to taste and garnish with mint and chili flakes. Eat right away or allow the flavors to meld in the refrigerator overnight and pack yourself a beautiful lunch!