Rice Noodles al Pomodoro with Chili Oil Recipe

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 1/4 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.