Pasta With Burst Cherry Tomatoes and XO Sauce Recipe

• porties: 4 servings
• totale tijd: 25 minutes

Ingrediënten

Kosher salt

1 pound (450g) short pasta, such as casarecce or gemelli

1/4 cup (60ml) extra-virgin olive oil

2 medium shallots (80g), thinly sliced

4 medium garlic cloves (20g), thinly sliced

1 1/2 pounds cherry tomatoes (about 2 pints; 675g)

1/2 cup (140g) XO sauce, store-bought or homemade

Pinch finely ground dried Thai chilies or red pepper flakes (optional; see note)

1/2 ounce fresh basil leaves (1 loosely packed cup; 15g), roughly chopped

1/2 ounce fresh mint leaves (1 loosely packed cup; 15g), roughly chopped

Instructies

In a pot of salted boiling water, cook pasta until just shy of al dente (about 1 minute less than the package directs). Drain pasta, reserving 1 1/2 cups (360ml) cooking water.

Meanwhile, in a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, about 5 minutes. Add garlic and continue to cook, stirring frequently, until garlic is softened as well, about 2 minutes longer.

Add cherry tomatoes, shaking skillet to distribute them in an even layer, and cook, stirring and swirling the pan frequently, until tomatoes begin to burst, about 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wooden spoon, but leave some tomatoes whole for juicy pops of flavor in the finished dish.

Continue to cook and stir tomato mixture until it forms a creamy, emulsified sauce, 3 to 5 minutes longer. Add XO sauce and ground dried chiles (if using), stir to combine, and season to taste with salt.

Add pasta and half of the reserved cooking water (3/4 cup; 180ml) to skillet with cherry tomato sauce. Increase heat to high and cook, swirling and tossing skillet constantly, until pasta is al dente and sauce is thickened and coats noodles, about 1 minute. If the sauce over-reduces (it should pool around the edges of the skillet), add more pasta-cooking water in 1/4-cup increments to loosen it.

Remove from heat, stir in basil and mint, and season to taste with more salt. Serve immediately.

Voedingswaarde

• Portiegrootte: Serves 4
• Calorieën: 610 kcal
• Totale vet: 16 g
• Verzadigd vet: 2 g
• Onverzadigd vet: 0 g
• Cholesterol: 1 mg
• Natrium: 321 mg
• Totale koolhydraten: 98 g
• Voedingsvezels: 7 g
• Totale suikers: 11 g
• Eiwit: 18 g