This classic Italian Angel Hair Pomodoro recipe is bursting with flavor from fresh garlic and basil. Make this vegan pasta with fresh tomato sauce whenever you're looking for a quick light meal.
Nothing beats pasta when it comes to getting dinner on the table fast with minimal ingredients. But instead of opening a jar of marinara sauce, you can make this fresh tomato Pasta Pomodoro instead.
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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 (the best oil as part of a Mediterranean diet)
- Fresh garlic (for sweet and nutty flavor)
- Cherry or grape tomatoes (or use larger tomatoes such as Roma diced small)
- Salt (for balance)
- Fresh basil leaves (for sweet and peppery flavor)
Success tip
To prevent the basil leaves from browning, wait until just before serving to tear or cut them with herb scissors.
Herb Cutter Scissors
- 5 Stainless Steel Blades
- Safety Cover
- Cleaning Comb
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Pasta water
Do you know the secret to making fresh sauces adhere to pasta? It's "pasta water". The starchy water the pasta cooked in is your secret weapon for homemade pasta sauces.
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.
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.
Variations
This recipe 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
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 salads. These are some of my favorites:
Storing
Leftover 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.
FAQ
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 pasta in a restaurant, this fresh tomato pasta dish is traditionally vegan.
More easy pasta recipes
Looking for more quick pasta recipes ready in 30 minutes or less? Try some of these vegan Mediterranean diet favorites:
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Angel Hair Pomodoro (Vegan Tomato Pasta)
Ingredients
- 1 pound pasta, (12-16 ounces) angel hair, cappellini, thin spaghetti, or spaghetti
- 1 Tablespoon 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.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the garlic and saute until it's fragrant, about 30 seconds.
- 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.
- 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.
Notes
- 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
Nutrition
Nutritional information is an estimation only.
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LisaRose
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
I'm so happy you enjoyed it, LisaRose!
Connie
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
Glad you and Gary enjoyed it, Connie!