This classic angel hair pomodoro is bursting with fresh flavor from garlic, cherry or grape tomatoes, and basil leaves. Made with only 5 ingredients plus salt, it comes together quickly in about 30 minutes.
Nothing beats easy vegan pasta meals when it comes to getting dinner on the table fast with minimal ingredients. And when fresh summer tomatoes are abundant, there's no need to open a jar of marinara sauce.
Simply saute quartered tomatoes with garlic in olive oil, toss in cooked pasta with a little reserved starchy water, then top with fresh basil. Serve it with bread and olive oil for dipping and marinated artichoke hearts salad for a restaurant-style dinner at home.
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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!
- Kim
Ingredients
- Angel hair pasta, capellini, thin spaghetti, or spaghetti
- Olive oil
- Fresh garlic
- Cherry or grape tomatoes, or larger tomatoes such as Roma, diced small
- Salt
- Fresh basil leaves
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make angel hair pomodoro
- Cook the pasta according to the package directions. Meanwhile, saute the garlic in olive oil for 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.
Love tomatoes and basil like I do? Try my summer pasta with no-cook cherry tomato sauce next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Angel Hair Pomodoro
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
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Notes
Nutrition
Nutritional information is an estimation.
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!