Tahini Tomatoes Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
2 pints small cherry tomatoes
02 -
1/4 cup good-quality olive oil
03 -
5 smashed garlic cloves
04 -
1 1/2 teaspoons za'atar seasoning
05 -
1/2 teaspoon freshly ground black pepper
06 -
1 teaspoon kosher salt, split in half
07 -
1 pound spaghetti or any pasta you like
→ Creamy Tahini Mix
08 -
1 cup Parmesan, shredded (split into portions)
09 -
2 tablespoons squeezed lemon juice
10 -
1/3 cup tahini paste
→ Extras on Top
11 -
2 teaspoons capers, rinsed (optional)
12 -
1/4 cup fresh basil, finely chopped
# Instructions:
01 -
Warm oil in a big frying pan on medium. Toss in garlic and tomatoes, cooking for 8-10 minutes till tomatoes pop open and soften into a jammy texture. Sprinkle with za'atar, plus half the pepper and salt.
02 -
In salty boiling water, cook pasta to ‘al dente.’ Before draining, scoop out 1 cup of pasta water for later.
03 -
Stir together tahini, 3/4 Parmesan, remaining pepper and salt, lemon juice, and that saved pasta water until you’ve got a smooth sauce.
04 -
Combine cooked pasta with sauce and tomatoes in your skillet on medium heat until the sauce thickens and coats everything. Toss in capers and basil, then sprinkle over leftover Parmesan and some extra pepper before serving.
# Notes:
01 -
Stays fresh in the fridge for up to 4 days.
02 -
Add a little water to loosen sauce when reheating.