Fresh cherry tomato pasta sauce with garlic and basil is quick and easy to make. This summery no-cook vegan pasta sauce is bursting with incredible flavor. Try it with penne or any of your favorite noodle shapes for a mouthwatering meal that's ready in just 20 minutes.
One of the best things about vegan pasta recipes is that they're not only delicious but also quick to prepare. Some sauces, like avocado pesto and dairy-free lemon cream sauce, don't even require cooking.
Similarly, this cherry tomato pasta features a simple marinated sauce made with garlic and basil, combined with olive oil and red wine vinegar. Just toss the mixture with your favorite cooked pasta and enjoy a light, refreshing meal in minutes.
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Loved having an easy and delicious way to make use of our cherry tomato surplus from the garden. I probably put in a little more tomato than the suggested amount. I also used balsamic vinegar instead, since I didn't have any red wine vinegar on hand. Gave it a nice sweet taste!
- Sherri E.
Ingredients
- Cherry tomatoes (or grape tomatoes)
- Fresh garlic
- Olive oil
- Red wine vinegar
- Salt
- Fresh basil
- Pasta (I prefer a short pasta shape such as penne, rotini, or bowtie for this recipe)
- Vegan butter (optional), such as Earth Balance or Miyoko's
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make cherry tomato pasta
- While the pasta is cooking, place the tomatoes in a mixing bowl.
- Add the garlic, olive oil, vinegar, and salt. Stir and allow to marinate at room temperature for a few minutes.
- Just before the pasta is done, tear or cut the fresh basil and add it to the sauce mixture.
- Add vegan butter to the drained pasta, if desired, then toss it with the marinated tomatoes and serve.
Serving suggestions
Enjoy this quick marinated cherry tomato pasta on its own or with a salad or side. When entertaining, try one of these ideas:
- Restaurant-inspired green salad with artichoke hearts
- Lettuce-free Mediterranean grilled eggplant salad with chickpeas
- Sun-dried tomato and walnut stuffed mushrooms as a starter and raw vegan key lime pie for dessert
It's a simple yet satisfying meal that brings out the best of summer produce with very little effort.
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Love and Veggies,
Amy
📋 Recipe
Summer Pasta with No-Cook Cherry Tomato Sauce
Ingredients
- 1 dry pint cherry tomatoes, halved or quartered (or substitute grape tomatoes)
- 2 cloves garlic, minced
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- salt, to taste
- 8 ounces penne pasta, or other short pasta (gluten-free, if desired)
- 10 fresh basil leaves
- 1 Tablespoon vegan butter, (I used Earth Balance) optional
Instructions
- Combine the cherry tomatoes, garlic, olive oil, red wine vinegar, and salt in a bowl.1 dry pint cherry tomatoes, 2 cloves garlic, 1 Tablespoon extra virgin olive oil, 1 teaspoon red wine vinegar, salt
- Set aside the tomato mixture while you prepare the pasta according to the package directions.8 ounces penne pasta
- Just before pasta is done cooking, tear the basil leaves (or cut them with herb scissors) and add them to the tomato mixture. Stir to combine.10 fresh basil leaves
- Drain the pasta and return it to the pot. Stir in the vegan butter, if using.1 Tablespoon vegan butter
- Add the tomato mixture to the pasta and toss well to coat. Serve immediately and enjoy!
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Notes
Nutrition
Nutritional information is an estimation.
Suzy says
I have been making a version of this for years, but I add a couple of thinly sliced green onions, up the tomato amount and decrease the pasta to the recommended 2 oz / person serving size. Lowers the calories, but still filling and tasty! You can put it in a mason jar and let it sit on the counter all day too! I'm so glad you reminded me that I need to make this again!
Amy Katz says
I'm going to have to try your suggestions, thanks Suzy!
KM says
Yummy and healthy.
Amy Katz says
Glad you enjoyed it!
Nehal Preet says
I loved this recipe so much, I am a huge fan of Penne Pasta. This recipe is really easy peasy! I will try this recipe for sure! Thanks a lot for sharing with all of us. Much love & Regards!!
Amy Katz says
Thank you so much, Nehal!
Sherri Ellerby says
Loved having an easy and delicious way to make use of our cherry tomato surplus from the garden. I probably put in a little more tomato than the suggested amount. I also used balsamic vinegar instead, since I didn’t have any red wine vinegar on hand. Gave it a nice sweet taste!
Amy Katz says
I'm so happy you enjoyed it, Sherri!