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cherry tomato pasta with hot spaghetti on plate with a fork

Easy Cherry Tomato Pasta

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5 from 1 review

  • Author: Verna
  • Total Time: 25 minutes
  • Yield: 4-5 Servings
  • Diet: Vegan


Celebrate summer with this garden-fresh Easy Cherry Tomato Pasta! Featuring a no-cook cherry tomato sauce and spaghetti, the vibrant Italian flavors are completely irresistible.


  • 2-lbs ripe cherry tomatoes, quartered and the juices (I use a rainbow mix) - see notes for all options, beefsteak, plum, yellow, etc..*)

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon salt

  • Pinch of cracked black pepper

  • 1/4 teaspoon or so of crushed red pepper flakes

  • 1 tablespoon fresh garlic, minced or finely chopped 

  • 1 tablespoon vegan butter

  • 1/2 cup fresh basil, julienned, chopped or torn, plus more for serving if desired

  • 12 oz (3/4lb) thin dry spaghetti (I use spaghettini) or use your favorite pasta, gluten free if needed

See notes* for optional topping ideas for serving.


  1. Add the butter and garlic to a small microwavable bowl (I use a small ramekin) and heat for one minute in the microwave. Stir it into the tomato mixture along with the fresh basil.

  2. Cover the bowl and let the tomatoes marinate for 1 hour on the counter. 

  3. When ready to eat, bring a large pot of water to a boil with a couple of big pinches of salt and a drizzle of olive oil. Add the spaghetti and cook according to the directions on the package. You want it a little al dente. 

  4. Drain the pasta and add directly to tomato sauce. Toss it all together. Plate right away, Serve and enjoy! Season with salt and pepper if needed. See notes for topping ideas. For photos, suggestions and more see above post.


  • Topping ideas (bring to the table): more balsamic vinegar or a drizzle of balsamic glaze (love it). Extra chopped fresh basil, vegan parmesan. Fyi- it's brilliant all by itself too!!
  • Tomatoes: you can use any type of tomato, beefsteak, heirloom etc,..  but some are juicier than others and garden fresh is the way to go (high quality). I recommend cherry, beefsteak, yellow or orange and if you're purchasing regular store-bought I suggest cherry tomatoes. Some heirloom garden tomatoes and plum tomatoes can be less juicy so you might need a splash of pasta water. Equivalent of 2 lbs tomatoes chopped (with juices) is about 5 cups.
  • Store: pasta will keep in an airtight container for 3-5 days in the fridge.
  • If you're a garlic lover add a little more garlic and butter.
  • Important to salt the water so pasta has flavor
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Mains, gluten free
  • Method: Stovetop
  • Cuisine: Italian, American, Canadian