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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.
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:
If you make any of these recipes, I would love to see your creations!
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Now let’s make Cherry Tomato Penne Pasta!
Cherry Tomato Penne Pasta
- 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!