Summer Pasta with No-Cook Cherry Tomato Sauce

Bowl of penne topped with cherry tomato sauce

5 from 4 votes

Summer Pasta with No-Cook Cherry Tomato Sauce

This fresh cherry tomato pasta features an uncooked sauce made with garlic and basil. It’s a quick and easy vegan dinner ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Pasta

Cuisine: Italian-inspired, Mediterranean-inspired

Diet: Vegan

Special diet: gluten-free option, nut-free, soy-free option, vegan

Servings:

Calories: 529kcal

Author: Amy Katz

Ingredients

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

US Customary - Metric

Instructions

Combine the cherry tomatoes, garlic, olive oil, red wine vinegar, and salt in a bowl.
1 dry pint cherry tomatoes, 2 cloves garlic, 1 Tablespoon extra virgin olive oil, 1 teaspoon red wine vinegar, salt
Set aside the tomato mixture while you prepare the pasta according to the package directions.
8 ounces penne pasta
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.
10 fresh basil leaves
Drain the pasta and return it to the pot. Stir in the vegan butter, if using.
1 Tablespoon vegan butter
Add the tomato mixture to the pasta and toss well to coat. Serve immediately and enjoy!

Notes

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.

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 in an airtight container 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.

Nutrition