Rice Noodles al Pomodoro with Chili Oil
A fusion dish combining Italian and Asian flavors featuring wide rice noodles in a fresh cherry tomato sauce, enhanced with garlic, chili, and basil, finished with a drizzle of chili oil and sesame seeds.
Ingredients
- •1 tsp Kosher salt
- •12 oz wide rice noodles
- •¼ cup extra-virgin olive oil
- •6 cloves garlic
- •1 whole Fresno chile
- •2 sprigs basil
- •3 pints cherry tomatoes
- •2 tbsp chili oil and sesame seeds
Cooking Instructions
- 1.
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 (time may vary by brand). Drain and rinse under cold running water.
8 min
- 2.
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 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8-10 minutes. Season with salt.
14 min
- 3.
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.
3 min
