Rice Noodles al Pomodoro with Chili Oil

Kosher salt
12 oz. wide rice noodles
¼ cup extra-virgin olive oil
6 garlic cloves
1 Fresno chile or red jalapeño
2 large sprigs basil
3 pints cherry tomatoes
Chili oil and toasted sesame seeds

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes. Drain and rinse under cold running water.

Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and ¼ cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.

Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.

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