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 (or cut them with herb scissors) and add them to the tomato mixture. 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!
Amy's tip:Wait to tear or cut the fresh basil leaves until the pasta is almost done cooking. This will help prevent the cut edges from turning black due to oxidation.Storing:While I love having leftovers, I recommend enjoying this sauce immediately. For that reason, I wrote it to make 2 servings. However, you can easily halve it or double or triple it.But if you do have leftovers that are already combined with the pasta, you can refrigerate them until the next day. Then either enjoy your pasta at room temperature or heat it in the microwave. It won't taste quite the same, but at least your leftovers won't go to waste.