Pasta With Burst Cherry Tomatoes and Soy Sauce

 Ingredients

 Kosher salt to taste

1 pound (450 g) short pasta, such as casarecce or gemelli

1/4 cup (60 ml) extra-virgin olive oil

2 medium shallots (80 g), thinly sliced

4 medium garlic cloves (20 g), thinly sliced

1 1/2 pounds cherry tomatoes (about 2 pints; 675 g)

1/2 cup (140 g) soy sauce

Pinch finely ground dried Thai chilies or red pepper flakes (optional; see notes)

1/2 ounce fresh basil leaves (1 loosely packed cup; 15 g), roughly chopped

1/2 ounce fresh mint leaves (1 loosely packed cup; 15 g), roughly chopped

 

Directions

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 (360ml) 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 soy 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; 180ml) 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.

Add chili flakes or chili sauce, if you want it spicy, as per your taste.

 

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