# Pasta with Burst Cherry Tomatoes and XO Sauce > Sweet cherry tomatoes burst into a glossy sauce that catches in the folds of short pasta, with basil and Parmesan folded through at the end. A generous spoonful of homemade XO adds chewy dried seafood, savory ham, and slow-fried aromatics—a deeply savory counterpoint to peak-summer tomatoes. - URL: https://www.chezjk.com/recipes/pasta-with-burst-cherry-tomatoes-and-xo-sauce - Author: Jonathan Katzman - Cooked and photographed: 2024-08-20 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Pasta with Burst Cherry Tomatoes and XO Sauce](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F326db6b538754841.jpg) ## Homemade XO Sauce Dried scallops and shrimp supply concentrated seafood flavor, while gently fried ham and aromatics give the sauce its coarse, richly savory texture. Cooking the ingredients in stages prevents the garlic from burning before the seafood becomes fragrant. ### Ingredients - 1 oz dried scallops, checked for gluten-free ingredients - 1 oz dried shrimp, checked for gluten-free ingredients - 2 oz gluten-free dry-cured ham or prosciutto, very finely minced - 3/4 cup avocado oil - 3 medium shallots, finely minced - 6 cloves garlic, finely minced - 2 dried red chiles, stemmed and finely crushed - 1 tsp gluten-free tamari, plus more to taste - as needed water, for soaking and steaming ### Instructions 1. Rinse the scallops and shrimp briefly. Place in separate heatproof bowls, cover each with boiling water, and soak for 1 hour. 2. Drain the scallops, reserving 2 tablespoons of their soaking liquid. Put the scallops and reserved liquid in a small heatproof bowl and steam, covered, for 20–30 minutes, until easily pulled into fine threads. Shred thoroughly. Drain and finely mince the shrimp. 3. Heat the avocado oil in a small heavy saucepan over medium-low heat. Add the shallots and cook for 8–12 minutes, stirring frequently, until softened and just pale gold. 4. Add the garlic and chiles and cook for 2–3 minutes, keeping the garlic blond. Stir in the ham, shredded scallops with any remaining bowl liquid, and minced shrimp. Add wet ingredients carefully because the oil may sputter. 5. Cook over low heat for 20–25 minutes, stirring and scraping frequently, until excess moisture has evaporated and the solids are fragrant, deep golden brown, and lightly chewy. Maintain gentle bubbling rather than aggressive frying; lower the heat if the garlic darkens rapidly. 6. Stir in the tamari and cook for another minute. Taste a cooled spoonful before adding more seasoning. Reserve 1/2 cup of the sauce, including some oil, for the pasta. ### Notes - Makes approximately 1 1/2 cups; only 1/2 cup is needed for this meal. Stir before measuring so each portion includes both solids and oil. - The sauce should be savory and aromatic, not uniformly crunchy or blackened. Salt levels vary considerably among dried seafood and cured ham. - Refrigerate promptly in a clean covered container and use within 4 days, or freeze in small portions. An oil covering does not make homemade XO shelf-stable. ## Burst Cherry Tomato Pasta with Basil and Parmesan A mixture of collapsed and barely intact tomatoes provides both sauce and juicy bites. Pasta water emulsifies their juices with the oil, carrying the XO flavor without turning the dish heavy. ### Ingredients - 12 oz Banza gluten-free short pasta, such as rotini - 2 lb ripe red and yellow cherry tomatoes, washed and thoroughly dried - 2 tbsp avocado oil - 2 cloves garlic, thinly sliced - 1/2 cup homemade XO sauce, divided - 1 cup loosely packed fresh basil leaves, large leaves torn - 1 oz Parmigiano Reggiano, half finely grated and half shaved - to taste kosher salt - to taste freshly ground black pepper - 1 cup reserved pasta cooking water, used as needed ### Instructions 1. Bring a large pot of water to a boil and salt it moderately; the XO and Parmesan will contribute additional salt. 2. Heat the avocado oil in a wide, deep skillet over medium-high heat. Add the tomatoes and a small pinch of salt. Cook for 5–7 minutes, shaking the pan occasionally, until blistered and beginning to split. 3. Reduce the heat to medium, add the sliced garlic, and cook for 1 minute. Press about half the tomatoes with a wooden spoon to release their juices, leaving the rest partly intact. Simmer for 3–5 minutes until juicy and lightly thickened. 4. Meanwhile, cook the pasta according to the package directions, checking early and stopping when just firm to the bite. Reserve 1 cup cooking water before draining; do not rinse. 5. Stir 1/4 cup XO sauce into the tomatoes. Add the drained pasta and 1/4 cup pasta water, then toss gently over medium heat for 30–60 seconds. Add more water a splash at a time until the sauce glosses the pasta without pooling heavily. 6. Remove from the heat. Fold in the grated Parmesan and most of the basil. Taste before adding salt, then season with black pepper. 7. Divide among warm bowls and finish with the remaining 1/4 cup XO sauce, Parmesan shavings, and reserved basil. ### Notes - Chickpea pasta can soften quickly; avoid a long simmer in the sauce and use gentle folding rather than vigorous tossing. - If the tomatoes taste sharply acidic, cook them a few minutes longer before adding the pasta. If the finished sauce tastes overly concentrated or salty, loosen it with a little unsalted hot water. ## Overall Timing / Workflow Making the XO first leaves only a quick tomato sauce and pasta cook at serving time. The sauce can also be prepared ahead for a weeknight dinner. ### Instructions 1. About 2 1/2 hours before serving, begin soaking the dried seafood and prepare the XO aromatics. 2. After the soak, steam and shred the scallops, then finish the XO sauce. Reserve the portion needed for dinner and promptly chill the excess in a shallow container. 3. About 25 minutes before serving, put the pasta water on and prepare the tomatoes, basil, and Parmesan. 4. Start the tomatoes before adding the pasta to the boiling water. Adjust the pasta start time to its package directions so it finishes as the tomatoes become saucy. 5. Toss the pasta with the tomatoes and XO, finish off heat, and serve immediately. ### Notes - With the XO already made, the meal takes about 25 minutes. ## Plating A shallow bowl keeps the juicy tomatoes and glossy sauce gathered around the pasta. Adding some XO on top preserves its distinct texture and concentrated flavor. ### Instructions 1. Spoon the pasta into four warm shallow bowls, distributing intact tomatoes and basil evenly. 2. Place small spoonfuls of the reserved XO solids and oil over the center rather than mixing all of it completely into the sauce. 3. Finish with Parmesan shavings and the remaining basil. Serve while the sauce is loose and glossy. ## Leftover Path Gentle reheating restores the tomato sauce without breaking down the chickpea pasta. Keeping extra XO separate makes it useful for other meals. ### Instructions 1. Refrigerate leftover pasta in a covered container within 2 hours and use within 3 days. 2. Reheat in a covered skillet over medium-low heat with a splash of water, folding gently until hot throughout. Add fresh basil after reheating if available. 3. Keep unused XO refrigerated for up to 4 days from preparation, or freeze in tablespoon-size portions for up to 3 months. 4. Use extra XO to finish eggs, sautéed greens, or a bowl of white rice. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.