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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