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   MMMMM----- 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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