Subj : 30 Minute Meals - 08
To   : All
From : Dave Drum
Date : Thu Aug 15 2024 09:53 am

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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... Why does old age always catch up with you but never passes you by?
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