Description
A delicious pasta dish featuring burst cherry tomatoes in a flavorful XO sauce, finished with fresh basil and mint. This recipe is quick and easy to make, perfect for a weeknight dinner.
Ingredients
Units
Scale
Pasta:
- Kosher salt
- 1 pound (450 g) short pasta, such as casarecce or gemelli
Sauce:
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 medium shallots (80 g), thinly sliced
- 4 medium garlic cloves (20 g), thinly sliced
- 1 1/2 pounds cherry tomatoes (about 2 pints; 675 g)
- 1/2 cup (140 g) XO sauce, store-bought or homemade
- Pinch finely ground dried Thai chiles or red pepper flakes (optional)
- 1/2 ounce fresh basil leaves (1 loosely packed cup; 15 g), roughly chopped
- 1/2 ounce fresh mint leaves (1 loosely packed cup; 15 g), roughly chopped
Instructions
- Cook Pasta: Boil pasta until just shy of al dente, then drain, reserving cooking water.
- Prepare Sauce: Sauté shallots and garlic in olive oil until softened. Add cherry tomatoes and cook until they burst.
- Finish Sauce: Stir in XO sauce, dried chiles, and season to taste. Add pasta and cooking water, cook until thickened.
- Finish and Serve: Stir in basil and mint, adjust seasoning, and serve immediately.
Notes
- XO sauce adds heat; adjust with dried chiles to taste.
- For a milder sauce, omit the dried chiles entirely.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
