300g (10 oz) cherry tomatoes
1 tbsp extra virgin olive oil
50g (1.7 oz) unsalted butter
2 garlic cloves, finely chopped
3 tbsp XO sauce* (try my homemade version here)
2 tbsp soy sauce
2 tbsp oyster sauce
375g fresh pappardelle (you could also use dried pasta here)
finely grated parmesan cheese
basil leaves, to serve
sea salt
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