Easy spaghetti with sun-dried and cherry tomatoes is a 35-minute vacation — intense oil-packed sun-dried tomatoes melting into garlicky oil with burst-sweet cherry tomatoes and vegan mozzarella pearls.
Craving a restaurant-quality pasta dish that’s ridiculously easy and ready in about 30 minutes? This is it! We’re combining the intense, sweet flavor of oil-packed sun-dried tomatoes with bright, juicy cherry tomatoes to create a simple yet elegant sauce. Tossed with spaghetti and creamy vegan mozzarella, it’s the perfect, satisfying meal for any night of the week. Let’s get cooking!
Ingredients
• START TO FINISH: 35 minutes MAKES 8 servings
• 1/2 cup / 100 g (3.5 oz) oil-packed sun-dried tomatoes
• 4 cloves garlic, minced
• 4 1/2 cups / 680 g (24 oz) red and/or yellow cherry or grape tomatoes
• 1 teaspoon (5 ml / 0.2 fl oz) cracked black pepper, or 1/2 to 1 teaspoon (5 ml / 0.2 fl oz) crushed red pepper
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt, plus more for pasta water
• 1 lb / 450 g dried spaghetti (cornmeal, multigrain, or whole wheat)
• 1 tablespoon salt for pasta water
• 4 ounces / 115 g (4.1 oz) vegan mozzarella balls, halved, or a block of firm vegan mozzarella, cubed
• 1/2 cup / 20 g (0.71 oz) chopped fresh Italian (flat-leaf) parsley or fresh basil
Instructions
1. Drain the sun-dried tomatoes, reserving 1 tablespoon (15 ml / 0.5 fl oz) of the flavorful oil. If any of the sun-dried tomatoes are large, give them a rough chop. In a large skillet, heat the reserved tomato oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant and tender.
2. Add the fresh cherry tomatoes and the chopped sun-dried tomatoes to the skillet. Cook and stir for 8 to 10 minutes, until the cherry tomatoes begin to blister and burst. Stir in the black pepper (or crushed red pepper) and 1/2 teaspoon (10 ml / 0.3 fl oz) of salt. Remove from heat and set aside.
3. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the pasta, cooking according to package directions until al dente. Before draining, use a ladle to reserve 1 cup (240 ml) of the starchy pasta water.
4. Drain the pasta and immediately transfer it to the skillet with the tomato sauce. Add about 1/2 cup (480 ml) of the reserved pasta water to start, tossing gently to combine everything. The starchy water will help the sauce cling to the pasta, creating a silky consistency. Add more water as needed until the sauce is as thin as you like.
5. Gently fold in the halved vegan mozzarella balls and the fresh parsley or basil. Serve immediately.
Nutritional Information
• Nutrition Facts (Estimated)
• PER SERVING: 260 cal., 6 g (0.21 oz) total fat (2 g / 0.07 oz sat. fat), 0 mg chol., 250 mg sodium, 47 g (1.66 oz) carb., 7 g (0.25 oz) fiber, 7 g (0.25 oz) pro.
Pro Tips
• The starchy pasta water is liquid gold! It emulsifies with the oil and tomatoes to create a luscious, non-watery sauce that clings perfectly to the spaghetti. Don’t skip this step.
• For an extra boost of greens and nutrients, wilt 2-3 large handfuls of fresh spinach into the sauce right before you add the pasta.
• Add a can of rinsed and drained chickpeas or cannellini beans along with the pasta for a heartier, protein-packed meal.
• A splash of balsamic glaze drizzled over the finished dish adds a wonderful layer of tangy sweetness that complements the tomatoes beautifully.
FAQ
Q: How can I add more protein to this vegetarian pasta dish
A: For a heartier, protein-packed meal, add a can of rinsed and drained chickpeas or cannellini beans when you toss the pasta with the sauce. You could also top the finished dish with toasted pine nuts or hemp hearts for an extra boost of plant-based protein and healthy fats.
Q: Is this recipe gluten-free
A: This recipe can easily be made gluten-free. Simply substitute the regular spaghetti with your favorite brand of gluten-free pasta, such as one made from corn, rice, or lentils. Be sure to cook the pasta according to its specific package directions.
Q: What can I use instead of vegan mozzarella
A: If you don’t have vegan mozzarella, you can achieve a cheesy, savory flavor by stirring in 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast along with the fresh herbs. For a different kind of creaminess, a dollop of vegan ricotta or a swirl of cashew cream would also be delicious.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat. Add a splash of water or vegetable broth to loosen the sauce and prevent the pasta from drying out as it heats.
More Recipes You’ll Love
- Creamy Broccoli Cheddar Lasagna
- Rainbow Pepper and Walnut Pasta
- One-Pot Spring Pasta with Asparagus, Peas, and Herbs
Easy Spaghetti with Sun-Dried and Cherry Tomatoes
Ingredients
Method
- Drain the sun-dried tomatoes, reserving 1 tablespoon (15 ml / 0.5 fl oz) of the flavorful oil. If any of the sun-dried tomatoes are large, give them a rough chop.
- In a large skillet, heat the reserved tomato oil over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant and tender.
- Add the fresh cherry tomatoes and the chopped sun-dried tomatoes to the skillet.
- Cook and stir for 8 to 10 minutes, until the cherry tomatoes begin to blister and burst.
- Stir in the black pepper (or crushed red pepper) and 1/2 teaspoon (10 ml / 0.3 fl oz) of salt.
- Remove from heat and set aside.
- While the sauce is cooking, bring a large pot of water to a boil.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the pasta, cooking according to package directions until al dente.
- Before draining, use a ladle to reserve 1 cup (240 ml) of the starchy pasta water.
- Drain the pasta and immediately transfer it to the skillet with the tomato sauce.
- Add about 1/2 cup (480 ml) of the reserved pasta water to start, tossing gently to combine everything. The starchy water will help the sauce cling to the pasta, creating a silky consistency.
- Add more water as needed until the sauce is as thin as you like.
- Gently fold in the halved vegan mozzarella balls and the fresh parsley or basil.
- Serve immediately.
- Add a can of rinsed and drained chickpeas or cannellini beans along with the pasta for a heartier, protein-packed meal.
