Description
This Pasta with Burst Cherry Tomatoes and XO Sauce recipe is a flavorful and vibrant dish that combines the sweetness of cherry tomatoes with the umami richness of XO sauce. The burst cherry tomatoes create a luscious sauce that coats the pasta beautifully, while the fresh herbs add a pop of color and freshness to the dish.
Ingredients
Units
Scale
Kosher salt
- 1 pound (450 g) short pasta, such as casarecce or gemelli
- 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; see notes)
- 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 the pasta: In a pot of salted boiling water, cook pasta until just shy of al dente. Drain pasta, reserving 1 1/2 cups (360ml) cooking water.
- Prepare the cherry tomato sauce: In a large skillet, sauté shallots and garlic in olive oil until softened. Add cherry tomatoes and cook until they burst. Stir in XO sauce and dried chiles, if using.
- Combine pasta and sauce: Add cooked pasta and some of the reserved cooking water to the skillet with the tomato sauce. Cook until pasta is al dente and sauce thickens.
- Finish and serve: Stir in fresh basil and mint, adjust seasoning, and serve immediately.
Notes
- XO sauce adds spice, but you can adjust the heat level with extra dried chiles. Omit chiles for a milder sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
