- 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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