This classic Italian Angel Hair Pomodoro recipe is bursting with flavor from fresh garlic and basil. This vegan pasta with fresh tomato sauce is perfect whenever you're looking for a quick light meal. You only need 5 ingredients and 30 minutes!
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Nothing beats easy vegan pasta meals when it comes to getting dinner on the table fast with minimal ingredients.
And if fresh tomatoes are available, there's no need to open a jar of marinara sauce. Simply saute them with garlic in a little olive oil, toss in cooked pasta, then top your Angel Hair Pomodoro with some fresh basil.
You'll have a dish as delicious as any you would find at your favorite Italian restaurant!
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Why you'll love this recipe
- You only need 5 ingredients (plus salt) and less than 30 minutes to make it.
- The fresh sauce is light yet full of flavor and comes together quickly while the pasta is cooking.
- It's the perfect way to enjoy summer ripe tomatoes and basil.
Ingredients
- Angel hair pasta (or capellini, thin spaghetti, or spaghetti)
- Olive oil
- Fresh garlic
- Cherry or grape tomatoes (or use larger tomatoes such as Roma diced small)
- Salt
- Fresh basil leaves
Amy's tip
To prevent the basil leaves from browning, wait until just before serving to tear or cut them.
Variations
Angel Hair Pomodoro can be customized to suit your taste. Try it with these optional ingredients for variety:
- Add crushed red pepper flakes while cooking the tomatoes for a spicy kick
- Use other fresh herbs such as Italian parsley or oregano instead of basil
- Top your bowl with grated vegan parmesan cheese
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- While the angel hair is cooking, saute the garlic in olive oil about 30 seconds until fragrant.
- Add the tomatoes and saute until soft, stirring occasionally. Taste and add salt.
- Transfer the cooked pasta to the skillet along with a little reserved pasta water. Toss with the sauce.
- Top with fresh basil and enjoy.
The secret to making fresh sauces adhere to pasta is pasta water, the starchy water the pasta cooked in. When the angel hair is al dente, simply dunk a coffee mug in the water and save about a cup of it before draining the pasta. Then when you mix in the sauce, add a little of the cloudy liquid.
Serving suggestions
While this dish is delicious on its own, you can also serve it with a simple vegetable side like air fryer baby carrots or mustard roasted cauliflower.
It also pairs well with a simple chickpea spinach salad or tea leaf salad. Or try up the protein with a side of pesto tofu or balsamic tofu.
And if you're in the mood for dessert, you can't go wrong with 3-ingredient avocado chocolate mousse or vegan air fryer brownies.
Storing
Leftover angel hair pasta can be covered and refrigerated for up to 3 days. Reheat in the microwave or on the stove in a little olive oil over low heat. This recipe does not freeze well.
Recipe FAQs
This rustic pasta sauce is a combination of fresh tomatoes, olive oil, garlic, and fresh basil.
Angel hair pasta is a little thinner than this spaghetti, but either will work in this recipe. And if you can't find either, regular spaghetti is fine to use as well.
While you may be offered parmesan cheese to top your Angel Hair Pomodoro in a restaurant, this fresh tomato pasta dish is traditionally vegan.
More vegan pasta recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Angel Hair Pomodoro
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Ingredients
- 12-16 ounces pasta, (angel hair, cappellini, thin spaghetti, or spaghetti) gluten-free, if necessary
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes, quartered (or use larger tomatoes such as Roma diced small)
- salt, to taste
- fresh basil, to taste
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. When the pasta is done, dip a coffee mug into the pasta water to reserve about a cup's worth of the starch water. Drain the pasta and set aside.12-16 ounces pasta
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the garlic and saute until it's fragrant, about 30 seconds.3 cloves garlic
- Then add the tomatoes to the pan. Saute the tomatoes until they are soft and slightly charred, stirring occasionally. Add salt, to taste, and stir.1 dry pint cherry or grape tomatoes, salt
- Transfer the cooked pasta to the skillet along with a little of the reserved pasta water. Start with a little and add more as needed. (If your skillet isn't large enough, transfer the tomato mixture, pasta and pasta water to the pot you cooked the pasta in instead.) Toss the pasta with the tomato mixture so that all the pasta is coated.
- Tear or cut the fresh basil leaves and add them to the pasta. Serve immediately.fresh basil
Notes
Nutrition
Nutritional information is an estimation only.
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Kim says
This is so good!! I was concerned that such a simple recipe wouldn’t have a lot of flavor… I was so wrong! I followed the recipe as written. My husband loved it too!
Amy Katz says
This is so wonderful to hear, Kim! 🙂
LisaRose says
Hi, Amy,
I watched the video of you preparing this recipe and it looked so simple and good. And it is! Love the grape tomatoes-such a delightfully light sauce. Thanks for the continued inspiration.
Amy Katz says
I'm so happy you enjoyed it, LisaRose!
Ronda says
Never fails to satisfy. This has become a weekly meal! I add a bit of fresh lemon juice when I’m feeling sassy!
Amy Katz says
What a great idea! So glad you are enjoying it, Ronda!
Connie says
Amy
Had a few small tomatoes from garden so fixed spaghetti for lunch.
It was good, of course I had to add a little cheese. Gary even ate it. I had never saved spaghetti water but had heard the hint before.
Thanks for a good way to use up little tomatoes.
Connie
Amy Katz says
Glad you and Gary enjoyed it, Connie!