Tahini Pasta Tomatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 lb spaghetti or any pasta you like
02 -
1 teaspoon kosher salt, split in half
03 -
1/4 cup extra-virgin olive oil
04 -
5 smashed garlic cloves
05 -
1/2 teaspoon ground black pepper
06 -
2 pints cherry tomatoes
07 -
1 1/2 teaspoons za'atar spice blend
→ Tahini Sauce
08 -
1 cup shredded Parmesan cheese, split quantity
09 -
1/3 cup creamy tahini
10 -
Juice from 2 fresh lemon wedges (about 2 tablespoons)
→ Garnish
11 -
Optional: 2 teaspoons of capers, drained
12 -
1/4 cup freshly chopped basil leaves
# Instructions:
01 -
In a big pan, warm the olive oil on medium. Toss in the tomatoes and garlic, cooking 8-10 mins until they soften and pop. Stir in za'atar, then sprinkle on half the salt and pepper.
02 -
In a pot of salted water, boil pasta until it’s firm but cooked (al dente). Scoop out 1 cup of the water before you drain it.
03 -
Mix tahini, lemon juice, 3/4 cup Parmesan, the saved pasta water, and the rest of the salt and pepper. Stir until it’s creamy and smooth.
04 -
On medium heat, mix together pasta, cooked tomatoes, and the tahini mix. Stir until the sauce thickens up. Sprinkle on basil, capers (if you like), and the last of the Parmesan with a bit of pepper before serving.
# Notes:
01 -
Lasts up to 4 days in the fridge
02 -
When reheating, spoon in a little water to fix the sauce’s texture