Cherry Tomato Pasta with Fresh Basil

Cherry Tomato Pasta with Fresh Basil is easy to make in minutes with only a few ingredients. The no-cook vegan sauce is perfect for summer. 
5 from 2 votes
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Course: Pasta
Cuisine: Italian
Keyword: Cherry Tomato Pasta
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 287kcal
Author: Amy Katz


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


  • 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, if using.
  • Add the tomato mixture to the pasta and toss well to coat.
  • Serve immediately and enjoy!


This pasta is best enjoyed right away, but leftovers can be refrigerated and reheated in the microwave or eaten at room temperature.


Calories: 287kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Vitamin A: 375IU | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 1.5mg

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