Seaghetti Pasta with Blistered Tomatoes and Herbs

This light, summery pasta brings the sea to your plate with nutrient-rich kelp noodles, juicy blistered cherry tomatoes, and a sprinkle of fresh herbs. Ready in under 20 minutes, it’s a fast, flavorful, and totally customizable meal—try it with grilled zucchini, sautéed corn, or roasted eggplant for extra texture and depth.

The star ingredient? Kelp-based “seaghetti” from Pasta from the Sea, a company founded by chemical engineer Helen Park. Inspired by her background in sustainable biotech, Park set out to create a better-tasting seaweed pasta—and did just that with a blend of ocean-grown kelp that’s low-impact and carbon-absorbing. 

Grown without land, fresh water, or fertilizer, kelp is one of the most sustainable ingredients on the planet, making this dish as good for the environment as it is for your plate! 

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Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients:

• 10 oz dried seaweed pasta (such as kelp noodles, seaghetti, or dulse-infused linguine)

• 2 tbsp olive oil (plus extra for drizzling)

• 4 garlic cloves, thinly sliced

• 1 pint cherry or grape tomatoes

• Asparagus tips, steamed and cooled

• ¼ tsp red pepper flakes (optional)

• Zest of 1 lemon

• Juice of ½ lemon (or more to taste)

• Salt and freshly ground black pepper, to taste

• 1 cup sun dried tomatoes, packed in oil, sliced

• ¼ cup chopped fresh basil

• 2 tbsp chopped fresh parsley

Optional Add-ins:

• Zucchini ribbons (sautéed or grilled)

• Roasted eggplant cubes

• Fresh or sautéed corn kernels

• Thinly shaved fennel

• Marinated artichoke hearts

Method:

 1. Cook the Pasta (8–10 minutes or per package instructions):

1. Bring a large pot of salted water to a boil.

2. Cook seaweed pasta until al dente. Drain and rinse briefly under cool water if overly salty or to prevent sticking. Set aside, reserving ½ cup of pasta water.

2. Blister the Tomatoes (7–8 minutes):

1. In a large skillet or sauté pan, heat 2 tbsp olive oil over medium-high heat.

2. Add the tomatoes whole and cook without stirring for 2–3 minutes to get a nice sear.

3. Shake the pan or stir occasionally until the tomatoes blister and begin to burst, about 5–7 minutes total.

4. Add the sliced garlic and red pepper flakes. Sauté for another 1–2 minutes until the garlic is fragrant but not browned.

3. Combine and Toss (3–4 minutes):

1. Add the drained pasta to the skillet with the tomatoes. Toss gently to coat.

2. Add lemon zest, lemon juice, and a splash of reserved pasta water to create a light sauce.

3. Season with salt and pepper. Toss in the sundried tomatoes and chopped herbs just before serving to preserve freshness.

4. Plate and Serve:

1. Divide pasta among four plates or bowls.

2. Drizzle with a little more olive oil and sprinkle with toasted pine nuts or vegan cheese, if desired.

3. Garnish with extra herbs or edible flowers for color, if you have them.

Pairing Suggestion: 

Pair with a crisp white wine like the St. Supery Sauvignon Blanc!