Cherry Tomato Penne Pasta

Cherry Tomato Penne Pasta is easy to make in minutes with only a few ingredients. The no-cook vegan sauce is perfect for summer.

Are you ready to eat now?

I love making easy meals when the weather warms up.

The last thing I want to do is be standing over a hot stove stirring a simmering homemade pasta sauce for hours.

That’s why I turn to recipes where I only have to cook the pasta and can throw on a no-cook sauce.

Some of my favorites are Avocado Basil Pesto Pasta and Creamy Sundried Tomato Pasta.

And now I’m sharing with you my all-time favorite Cherry Tomato Penne Pasta!

One of the best parts about this recipe is you only need a few ingredients to make it.

It’s perfect to make when tomatoes are abundant at the farmers market, or maybe even in your garden.

I like using cherry tomatoes since they are easy to cut.

All you need to do is half or quarter them, depending on their size.

And think of this as a rustic dish. There’s no need to have perfect knife skills!

I use my favorite Barilla Gluten-Free Penne in this recipe.

If you’re not following a gluten-free diet, you can use whatever kind of penne you like.

Other shapes can be substituted, but I recommend using a short pasta rather than spaghetti or linguine.

This is such a fast recipe, you’ll have dinner on the table in under 30 minutes!

Or if you want to make it as part of a seasonal menu, maybe on the weekend or for a special occasion, try it with these other recipes:

Olive Cucumber Chickpea Salad

Blackberry Ginger Mint Mocktail (or Cocktail)

Raw Key Lime Pie

If you make any of these recipes, I would love to see your creations!

Follow Veggies Save The Day on Instagram and use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.

Now let’s make Cherry Tomato Penne Pasta!

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5 from 1 vote

Cherry Tomato Penne Pasta

Dinner will be ready in under 30 minutes when you make this easy and delicious Cherry Tomato Penne Pasta! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Calories 287kcal

Author Amy Katz

Ingredients

• 1 dry pint cherry tomatoes halved or quartered
• 2 cloves garlic minced
• 1 Tbsp olive oil
• 1 tsp red wine vinegar
• salt to taste
• 10 fresh basil leaves
• 8 ounces penne pasta (gluten-free, optional)
• 1 Tbsp vegan butter (I used Earth Balance) optional

Instructions

• Combine the cherry tomatoes, garlic, olive oil, red wine vinegar, and salt in a bowl.
• Set aside the tomato mixture while you prepare the pasta according to the package directions.
• Just before pasta is done cooking, tear the basil leaves and add them to the tomato mixture and stir to combine.
• Drain the pasta and return it to the pot. Stir in the vegan butter (optional).
• Add the tomato mixture to the pasta and toss well to coat.
• Serve immediately and enjoy!

Calories: 287kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Vitamin A: 7.5% | Vitamin C: 1.1% | Calcium: 1.3% | Iron: 8.1%

Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!

Course: Pasta

Cuisine: Italian

Keyword: Cherry Tomato Penne Pasta