Tahini Pasta Burst Tomatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 lb spaghetti or your favorite pasta
02 -
1 teaspoon kosher salt, split
03 -
1/4 cup olive oil (extra virgin)
04 -
1/2 teaspoon ground black pepper
05 -
5 whole garlic cloves, smashed
06 -
2 pints cherry or grape tomatoes
07 -
1 1/2 teaspoons za'atar seasoning blend
→ Tahini Sauce
08 -
1 cup Parmesan cheese, grated (save some for garnish)
09 -
1/3 cup creamy tahini paste
10 -
2 tablespoons freshly squeezed lemon juice
→ Garnish
11 -
2 teaspoons capers, drained (optional)
12 -
1/4 cup fresh basil, finely chopped
# Instructions:
01 -
Start by warming olive oil on medium in a big pan. Cook the garlic and cherry tomatoes for 8-10 minutes until they soften and release juices, turning into a thick glaze. Sprinkle in za'atar, half the salt, and a little black pepper to taste.
02 -
Cook the pasta in salty boiling water until it's cooked but still has some bite. Save 1 cup of the water before you drain the rest.
03 -
Mix tahini, lemon juice, 3/4 cup Parmesan, the leftover salt, remaining pepper, and some of that reserved pasta water till the mixture is creamy and smooth.
04 -
Combine the cooked pasta, the jammy tomatoes, and the tahini sauce in the pan. Stir everything over low heat until the sauce thickens up. Top it all off with chopped basil, capers (if using), extra Parmesan, and a bit more pepper.
# Notes:
01 -
Stays fresh in the fridge for 4 days.
02 -
Add a little water when warming it up to loosen the sauce.