• 30 Minute Meals - 08

    From Dave Drum@1:3634/12 to All on Thu Aug 15 09:53:00 2024
    MMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta w/Burst Cherry Tomatoes & XO Sauce
    Categories: Pasta, Vegetables, Chilies, Herbs
    Yield: 4 servings

    Salt
    1 lb (450 g) short pasta
    1/4 c (60 mL) extra-virgin olive
    - oil
    2 md Shallots (80 g); thin
    - sliced
    4 md Garlic cloves (20 g); thin
    - sliced
    1 1/2 lb Cherry tomatoes (675 g)
    1/2 c (140 g) XO sauce;
    - store-bought or homemade
    pn Fine ground dried Thai
    - chilies
    1/2 oz Fresh basil leaves (15 g);
    - rough chopped
    1/2 oz Fresh mint leaves (15 g);
    - rough chopped

    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; 180 mL) 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.

    By Sasha Marx

    MAKES: 4 servings

    RECIPE FROM: https://www.seriouseats.com

    Uncle Dirty Dave's Kitchen

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