Note that if you're making the cashew sauce from scratch for this recipe, you'll need to set aside about 4 hours for the cashews to soak before pureeing them into the sauce.
- 8 ounces spaghetti or fettuccine
- 3 tablespoons olive oil, divided
- 4 cups cherry tomatoes
- 1 recipe cashew cream sauce (about 1 cup)
- 3 tablespoons chopped basil
- 1 tablespoons minced chives
- 1 small clove garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
1 Cook the pasta: Bring a pot of salted water to a boil. Add the pasta, reduce to a simmer, and cook until the pasta is al dente. Drain the pasta and set aside.
2 Cook the tomatoes: In the same pot you cooked the pasta, add 1 tablespoon of olive oil over medium heat. Add the tomatoes and cook until them until they are hot and easily burst when pressed, 6 to 8 minutes.
3 Make the sauce: Combine the cashew cream in a blender with the chopped basil, chives, garlic, 2 tablespoons olive oil, salt, and pepper. Blend until smooth.
4 Assemble the pasta: Add the sauce to the pan with the tomatoes and pasta. Warm over low heat until the pasta sauce is hot. Add the pasta to the sauce and toss together to combine. Serve with an extra sprinkle of basil if desired.