Rice Noodles Al Pomodoro With Chili Oil – a delicious recipe with Kosher salt, wide rice noodles, extra-virgin olive oil, garlic, red jalapeu00f1o, basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
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.
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.
696
kcal
Calories
17
g
Fat
117
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Kosher salt, 12 oz. wide rice noodles, 1/4 cup extra-virgin olive oil, 6 garlic cloves, thinly sliced, and more.
Yes, Rice Noodles Al Pomodoro With Chili Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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