Rice Noodles al Pomodoro with Chilli Oil

Ingredients for Rice Noodles al Pomodoro with Chilli Oil

• Kosher salt

• 350g wide rice noodles

• 60ml extra-virgin olive oil

• 6 garlic cloves, thinly sliced

• 1 Fresno chilli or red jalapeño, thinly sliced

• 2 large sprigs basil, plus torn leaves for serving

• 1700ml cherry tomatoes, halved if large

• Chilli oil and toasted sesame seeds (for serving)

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.

Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chilli and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 60ml water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.

Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chilli oil and top with sesame seeds and torn basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.