Tahini Pasta Burst Tomatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/4 cup extra-virgin olive oil
02 -
2 pints cherry tomatoes
03 -
5 garlic cloves, smashed
04 -
1 1/2 teaspoons za'atar spice
05 -
1 teaspoon kosher salt, divided
06 -
1/2 teaspoon black pepper
07 -
1 lb spaghetti (or pasta of choice)
→ Tahini Sauce
08 -
1/3 cup tahini
09 -
2 tablespoons fresh lemon juice
10 -
1 cup grated Parmesan cheese, divided
→ Garnish
11 -
1/4 cup chopped fresh basil leaves
12 -
2 teaspoons drained capers (optional)
# Instructions:
01 -
Heat oil in large skillet over medium heat. Cook tomatoes and garlic 8-10 minutes until burst and jammy. Season with za'atar and half the salt and pepper.
02 -
Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
03 -
Whisk tahini, lemon juice, 3/4 cup Parmesan, remaining salt and pepper, and reserved pasta water until smooth.
04 -
Toss pasta with tomatoes and tahini sauce over medium heat until sauce thickens. Add basil and capers, garnish with remaining Parmesan and pepper.
# Notes:
01 -
Keeps in refrigerator up to 4 days
02 -
Add splash of water when reheating to rehydrate sauce