Rice Noodles al Pomodoro with Chili Oil
Ingredients
- Kosher salt
- 12 oz. wide rice noodles
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño, thinly sliced
- 2 large sprigs basil, plus torn leaves for serving
- 3 pints cherry tomatoes, halved if large
- Chili oil and toasted sesame seeds (for serving)
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