Chili oil and rice noodles completely upend the flavor found in a typical Italian pomodoro sauce. 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
Need to make a substitution?
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.