Chili oil and rice noodles completely upend the typical Italian flavor profile here. We’ve got bursting, jammy cherry tomatoes that make their own sauce, rice noodles that cook in a flash, and a weeknight dinner that tastes like it took a lot longer than 20 minutes.
Recipe information
Yield
4 servings
Ingredients
12
¼
6
1
2
3
Preparation
Step 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.
Step 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 ¼ cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.
Step 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.
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Reviews (4)
Back to TopReally good recipe, it feels a lot lighter using the rice noodles vs regular pasta noodles. My sauce came out a little thin and it needs a little richness, so I may add a little tomato paste if I make this again.
Brad8675
St. Paul, MN
6/17/2019