MMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta With Burst Cherry Tomatoes & XO Sauce
 Categories: Pasta, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
           Salt
      1 lb Short pasta (450 g)
    1/4 c  Extra-virgin olive oil
           - (60 ml)
      2 md Shallots (80 g); thin
           - sliced
      4 cl Garlic (20 g); thin sliced
  1 1/2 lb Cherry tomatoes (675 g)
    1/2 c  XO sauce (140 g);
           - store-bought or homemade
      1 pn Thai chilies; fine ground
    1/2 oz Fresh basil leaves (15 g);
           - rough chopped
    1/2 oz Fresh mint leaves (15 g);
           - rough chopped
 
  In a pot of salted boiling water, cook pasta until just shy of al
  dente (about 1 minute less than the package directs). Drain pasta,
  reserving 1-1/2 cups (360 ml) cooking water.
  
  Meanwhile, in a large skillet, heat olive oil over medium heat
  until shimmering. Add shallots, season lightly with salt, and cook,
  stirring frequently with a wooden spoon, until shallots are
  softened but not browned, about 5 minutes. Add garlic and continue
  to cook, stirring frequently, until garlic is softened as well,
  about 2 minutes longer.
  
  Add cherry tomatoes, shaking skillet to distribute them in an even
  layer, and cook, stirring and swirling the pan frequently, until
  tomatoes begin to burst, about 5 minutes. You can coax the tomatoes
  into bursting by pressing down on them with a wooden spoon, but
  leave some tomatoes whole for juicy pops of flavor in the finished
  dish.
  
  Continue to cook and stir tomato mixture until it forms a creamy,
  emulsified sauce, 3 to 5 minutes longer. Add XO sauce and ground
  dried chiles (if using), stir to combine, and season to taste with
  salt.
  
  Add pasta and half of the reserved cooking water (3/4 cup; 180 ml)
  to skillet with cherry tomato sauce. Increase heat to high and
  cook, swirling and tossing skillet constantly, until pasta is al
  dente and sauce is thickened and coats noodles, about 1 minute. If
  the sauce over-reduces (it should pool around the edges of the
  skillet), add more pasta-cooking water in 1/4-cup increments to
  loosen it.
  
  Remove from heat, stir in basil and mint, and season to taste with
  more salt. Serve immediately.
  
  Recipe by Sasha Marx
  
  Recipe FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Kitchen
 
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