Rice Noodles Al Pomodoro With Chili Oil

• Kosher salt
• 12 oz. wide rice noodles
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 Fresno chile or red jalapeno, 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)

1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
2. Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8-10 minutes. Season with salt.
3. Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.

kosher salt, wide rice noodles, extravirgin olive oil, garlic, red jalapeufo, basil, tomatoes, chili oil

Taken from www.epicurious.com/recipes/food/views/rice-noodles-al-pomodoro-with-chili-oil (may not work)