Tahini Pasta Burst Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb of spaghetti (or any pasta you like)
02 -
1/4 cup of good-quality olive oil
03 -
2 containers of cherry tomatoes
04 -
1 and 1/2 teaspoons of za'atar seasoning
05 -
1 teaspoon of kosher salt, split
06 -
1/2 teaspoon of ground black pepper
07 -
5 garlic cloves, lightly smashed
→ Creamy Sauce
08 -
1/3 cup sesame tahini
09 -
Juice from 2 lemons
10 -
1 cup Parmesan cheese, grated (keep some aside for topping)
→ Toppings
11 -
1/4 cup fresh basil, chopped
12 -
2 teaspoons of capers, rinsed (optional)
# Instructions:
01 -
Warm up olive oil in a big pan over medium heat. Cook cherry tomatoes with the garlic until they're soft and bursting—8 to 10 minutes should do it. Stir in za'atar, and season with half of the salt and pepper.
02 -
Cook your pasta in salted boiling water until it still has a slight chew (al dente). Save a cup of the pasta water before draining it completely.
03 -
Stir together tahini, lemon juice, 3/4 cup Parmesan cheese, the rest of the salt and pepper, and that saved pasta water. Blend it till silky smooth!
04 -
On low heat, toss the drained pasta with the tomato mixture and that creamy sauce until it thickens up. Add in basil, capers, and sprinkle Parmesan and pepper on top to finish.
# Notes:
01 -
Store in an airtight container in the fridge for 4 days max.
02 -
Add a splash of water while warming up leftovers to keep the sauce creamy.