This simple fresh vegan tomato basil pasta is as easy as it is delicious!  Sauté some cherry tomatoes or any fresh diced tomatoes in some olive oil and garlic then toss in some fresh basil for a quick and easy meal in minutes.

A plate of pasta with fresh tomato basil pasta sauce with a fork in it.

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This pasta sauce is made with 5 simple, easy-to-find ingredients, in less than 10 minutes. Plus, it’s vegan and gluten-free! 

This is one of my family’s favorite meals. There is a kind of magic that happens when the acidity of the tomatoes mixes with the olive oil and it turns into a creamy flavorful sauce. It’s easy enough to whip up in minutes for an easy weeknight meal but delicious and beautiful enough to serve at a dinner party.  

This is unbelievably delicious! Especially for how easy and simple it is! Definitely good with kalamata olives.

—Susan

Why you’ll love this recipe

  • This pasta is simply delicious.
  • It’s quick and easy.
  • It’s free of dairy, soy, and nuts so nearly everyone can enjoy it.
  • This recipe requires ingredients that are easy to find at any grocery store.

Ingredients and substitutions 

  • Fresh Tomatoes – cherry tomatoes are easy and usually taste good even when tomatoes aren’t in season, but you can use any ripe tomato. The riper the better.
  • Olive Oil – any good quality olive oil will work.  You can use light olive oil, but an extra virgin will have more flavor. You can reduce the amount of olive oil, but this is what gives the sauce a lot of its flavor and creaminess.
  • Garlic – for flavor.  Fresh minced garlic works best.
  • Basil – for flavor.  Fresh chopped basil works best, but you can also use some vegan pesto or another herb like oregano or rosemary if you prefer.
  • Salt – for flavor.  You can use as much or as little as you like.
  • Pasta – you can use any vegan pasta that you would like.  I like to use spaghetti, penne, or rigatoni.  Since the sauce is naturally gluten-free, you can simply use gluten-free pasta for a gluten-free meal if needed. See which brands of pasta are vegan.
A bowl of pasta made with cherry tomatoes.

How to make cherry tomato pasta sauce

Step 1 – Boil pasta in salted water according to package directions.

Step 2 – While the pasta is boiling, put olive oil and minced garlic in a pan and turn the heat on to very low – letting the garlic warm up in the oil for about 5 minutes but not turn brown.

Step 3 – While the garlic is warming in the olive oil, wash and cut your cherry tomatoes in half (or larger tomatoes into bite-sized pieces).

Step 4 – Add the tomatoes to the oil and garlic, turn up the heat to medium, and sprinkle with salt.

A collage of four pictures showing the process steps to make simple vegan tomato pasta sauce with cherry tomatoes, olive oil, garlic, and basil.

Step 5 – Saute the tomatoes in the olive oil for about 5 minutes until they start to release their juices and combine them with the olive oil.

Step 6 – Toss in fresh basil and cooked drained pasta and mix well.

Step 7 – Serve hot or cold.  Sprinkle with vegan parmesan if desired.

Variations and add-ins

This is a great basic recipe that you can keep in your permanent weekly meal rotation by changing it up a little.  Add what you would like to make it your own and you’ll never get bored. 

Here are some things you may like to add to the pasta dish

  • Olives – black olives, calamata, or any others that you choose will add color and flavor to the dish. 
  • Capers – for a salty pickle-like flavor that pairs nicely with the tomatoes. 
  • Vegan Sausage – for spice and added protein.  You can use any vegan sausage like tofurky, beyond meat or you can make your own vegan sausage crumbles to add to the dish or gluten-free vegan sausage links to serve on the side.
  • Pesto – for an added basil flavor you can add 1-2 tbsp of vegan pesto.  You can use store-bought or make your own vegan pesto. 
  • Vegan Cheese – top with some shredded vegan mozzarella cheese.

Pro Tips

  • Use good quality fresh ripe tomatoes.  This is the most important thing you can do to make a delicious sauce.
    • If the tomatoes are not in season and taste slightly bitter, add 1-2 tsp of salt to the sauce. 
  • Warm the garlic in the olive oil for about 5 minutes to infuse the oil with flavor.
  • Don’t overcook the tomatoes.  You want to cook them enough to release their juices and blend them with the olive oil, but not cook them down so much that they lose their fresh flavor.
  • This recipe works great for meal prep and cold pasta salads too!
  • Serve it with my Vegan Broccoli Salad, Vegan Kale Salad, or Vegan Caesar Salad. 
A fork full of tomato basil spaghetti on a white plate.

More easy pasta sauces

Vegan tomato pasta recipe

Vegan tomato basil pasta made with olive oil and fresh tomatoes.
5 from 6 rating

Vegan Tomato Pasta

Yield: 8
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Author: Monica Davis
A simple vegan pasta made with fresh tomatoes, olive oil, garlic, and basil.
Print Leave a Review Pin Recipe

Ingredients

  • 16 oz pasta

For the fresh tomato sauce

  • 1/3 cup olive oil
  • 3-4 cloves garlic
  • 4 cups tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup basil , chopped

Instructions
 

  • Boil 16 oz of pasta according to package directions.
  • While the pasta is boiling, put 1/3 cup olive oil and 3-4 cloves minced garlic in a pan and turn the heat on to very low – letting the garlic warm up in the oil for about 5 minutes but not turn brown.
  • While the garlic is warming in the olive oil, wash and cut 4 cups of cherry tomatoes in half (or larger tomatoes into bite-sized pieces).
  • Add the tomatoes to the oil and garlic, turn up the heat to medium, and sprinkle with 1/2 tsp salt.
  • Saute the tomatoes in the olive oil for about 5 minutes until they start to release their juices and combine with the olive oil.
  • Toss in 1/4 cup of fresh basil and cooked drained pasta and mix well.
  • Serve hot or cold. Sprinkle with vegan parmesan if desired and salt and pepper to taste.

Notes

Pro Tips:
  • Use good quality fresh ripe tomatoes.  This is the most important thing you can do to make a delicious sauce.
    • If the tomatoes are not in season and taste slightly bitter, add 1-2 tsp of salt to the sauce. 
  • Warm the garlic in the olive oil for about 5 minutes to infuse the oil with flavor.
  • Don’t overcook the tomatoes.  You want to cook them enough to release their juices and blend with the olive oil, but not cook down so much that they lose their fresh flavor.
  • This recipe works great for meal prep and cold pasta salads too!
Serving: 1cup, Calories: 312kcal, Carbohydrates: 48g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Sodium: 161mg, Potassium: 357mg, Fiber: 3g, Sugar: 4g, Vitamin A: 180IU, Vitamin C: 12mg, Calcium: 52mg, Iron: 2mg
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