MMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta With Burst Cherry Tomatoes & XO Sauce
Categories: Pasta, Vegetables, Chilies, Herbs
     Yield: 4 servings

          Salt
     1 lb Short pasta (450 g)
   1/4 c  Extra-virgin olive oil
          - (60 ml)
     2 md Shallots (80 g); thin
          - sliced
     4 cl Garlic (20 g); thin sliced
 1 1/2 lb Cherry tomatoes (675 g)
   1/2 c  XO sauce (140 g);
          - store-bought or homemade
     1 pn Thai chilies; fine ground
   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 (360 ml) 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.

 Recipe by Sasha Marx

 Recipe FROM: https://www.seriouseats.com

 Uncle Dirty Dave's Kitchen

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