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vegan cherry tomato pasta

Vegan Cherry Tomato Pasta

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  • Author: Alexandre Valente
  • Total Time: 20 minutes
  • Yield: 2-3 people 1x
  • Diet: Vegan


For days when you’re short on time or not in the mood to cook, this vegan cherry tomato pasta is an ideal choice. It’s quick, easy, and irresistibly tasty. Prepared with just a few simple ingredients, this dish has become a staple in my kitchen.


Units Scale
  • 150 grams of pasta
  • 4 tablespoons olive oil
  • 6 garlic cloves (chopped)
  • 250 grams of cherry tomatoes (sliced in halves)
  • 100 grams of seedless olives (chopped)
  • 12 fresh basil leaves
  • Salt and black pepper to taste.


  1. Fill a pot with water, add a generous pinch of salt, and bring to a boil. Add 150 grams of pasta, ensuring it’s fully submerged, and cook covered until al dente.
  2. While the pasta cooks, finely chop 6 cloves of garlic and sauté in a frying pan (or wok) with 4 tablespoons of olive oil until soft, translucent, and lightly browned.
  3. Add 250 grams of sliced cherry tomatoes to the garlic. Gently press them with a wooden spoon to release their juices, cooking until they are soft and their juice has been released.
  4. Stir in 100 grams of sliced olives to the tomato mixture. Season with salt and black pepper and cook for an additional 3-4 minutes.
  5. Use tongs to transfer the cooked pasta from the pot to the pan, adding 1-2 tablespoons of its starchy water. Gently mix to combine the flavors.
  6. Finely chop the fresh basil and stir into the pasta, infusing the dish with aroma and flavor.
  7. Give it one final drizzle of olive oil for extra richness and serve! 
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian