Best 2 Rice Noodles Al Pomodoro With Chili Oil Recipes
Rice noodles al pomodoro with chili oil is a flavorful and easy-to-make dish that combines the tangy sweetness of tomatoes, the heat of chili oil, and the chewy texture of rice noodles. This versatile dish can be served as a main course, a side dish, or even as a light lunch. With just a few simple ingredients and a bit of time, you can create a delicious and satisfying meal that is sure to impress your family and friends.
Let's cook with our recipes!
RICE NOODLES AL POMODORO WITH CHILI OIL
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Provided by Chris Morocco
Categories Bon Appétit Dinner Noodle Tomato Chile Pepper Basil Wheat/Gluten-Free Pasta Garlic Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 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.
- 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.
RICE NOODLES AL POMODORO WITH CHILI OIL
Number Of Ingredients 1
Steps:
- 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 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. 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.
Tips:
- Use high-quality ingredients. This includes using fresh, ripe tomatoes, good-quality olive oil, and authentic Italian rice noodles. You can also make your own chili oil at home, which is a great way to control the heat level and flavor.
- Don't overcook the noodles. Rice noodles cook very quickly, so it's important to keep an eye on them and remove them from the boiling water as soon as they are tender. Overcooked noodles will be mushy and unpleasant to eat.
- Add the chili oil to taste. The amount of chili oil you add will depend on your personal preference. Start with a small amount and add more to taste.
- Serve immediately. This dish is best served immediately after it is made, while the noodles are still hot and the sauce is still flavorful.
Conclusion:
Rice noodles al pomodoro with chili oil is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of sweet tomatoes, savory chili oil, and tender rice noodles is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
