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  • Jeeca Jeeca
  • - September 1, 2022
  • - 9:19 am

Cherry Tomato Pasta

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This Cherry Tomato Pasta is incredibly satisfying with a kick of umami from white miso paste. This pasta is made with a few basic ingredients, easy to make, and great for sharing.

Cherry tomato pasta with miso paste in a cast iron pan
You’ll only need a few key ingredients to make this delicious pasta recipe.

WHAT IS MISO PASTE?

white miso paste on a wooden spoon
I love the extra umami that white miso paste adds to pasta.

A staple in Japanese cuisine, miso paste is made by fermenting a mix of selected soy beans, rice, wheat and barley. It adds a unique earthy, umami, salty and sometimes sweet taste to dishes.

WHAT TYPE OF MISO PASTE SHOULD I USE?

There are different types such as white, red and awase miso, which is a mix of both white and red miso. I love to use white miso for its light and slightly sweet taste that still gives that umami kick.

INGREDIENTS YOU’LL NEED

Cherry tomato pasta ingredients
Cherry tomatoes, garlic, onions, penne, fresh basil, and miso paste.
  • cherry tomatoes
  •  olive oil
  • diced onion
  • garlic
  • dry penne or other pasta of choice
  • white miso paste
  • salt and pepper to taste
  • sugar
  • pasta water
  • handful fresh basil leaves

HOW TO MAKE THIS CHERRY TOMATO PASTA

PREPARE THE INGREDIENTS

sliced cherry tomatoes
sliced garlic
  • Slice the cherry tomatoes in half. You can also keep them whole but I prefer halving them so they cook down faster. Slice the garlic as well.

COOK DOWN THE CHERRY TOMATOES WITH GARLIC AND ONION

  • Heat a large pan or skillet over medium heat. Sauté the onion until translucent and then add in the garlic. Leave to cook until lightly browned.
  • Add in the sliced cherry tomatoes. Leave to cook over medium until the tomatoes start to break down, around 6-7 minutes.

BOIL WATER TO COOK THE PASTA

Cooked penne pasta
You can use any pasta of your choice.
  • Meanwhile, leave a pot of water to boil. Add a generous amount of salt and then leave the pasta to cook until al dente. Set aside some pasta water.

MIX THE PASTA WITH THE TOMATOES

  • Lower the heat of the pan with tomatoes. Transfer the pasta into the tomato mixture. Add the miso paste, salt, pepper, sugar to counter acidity, and pasta water. Mix well.
Add the pasta.
Season with salt, pepper, sugar, and miso paste.
Add the fresh basil leaves and pasta water if needed.
Mix well, serve, and enjoy.

SERVE AND ENJOY

  • Add a handful of fresh basil leaves. Season more to taste, if needed. Turn off the heat. Serve immediately and enjoy.
Cherry tomato pasta with miso paste in a cast iron pan

MORE RECIPES YOU MIGHT LOVE:

  • Kung Pao Pasta
  • Adobo Pasta
  • Easy Spicy Miso Noodles
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
  • Ginger and Scallion Noodles
Cherry tomato pasta with miso paste in a cast iron pan

Cherry Tomato Pasta

4.80 from 5 votes
This Cherry Tomato Pasta is incredibly satisfying with a kick of umami from white miso paste. This pasta is made with a few basic ingredients, easy to make, and great for sharing.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian, Mediterranean
Servings 3 servings
Calories 420 kcal

Ingredients
 
 

  • 12.5 oz cherry tomatoes
  • 2-3 tbsp olive oil
  • 1/2 small onion diced
  • 8 cloves garlic thinly sliced
  • 1/2 lb dry penne or other pasta of choice
  • 1 tbsp white miso paste
  • Salt and pepper to taste
  • 1 tsp sugar
  • Pasta water
  • Handful fresh basil leaves

Instructions
 

  • Slice the cherry tomatoes in half. You can also keep them whole but I prefer halving them so they cook down faster.
  • Heat a large pan or skillet over medium heat. Sauté the onion until translucent and then add in the garlic. Leave to cook until lightly browned.
  • Add in the sliced cherry tomatoes. Leave to cook over medium until the tomatoes start to break down, around 6-7 minutes.
  • Meanwhile, leave a pot of water to boil. Add a generous amount of salt and then leave the pasta to cook until al dente. Set aside some pasta water.
  • Lower the heat of the pan with tomatoes. Transfer the pasta into the tomato mixture. Add the miso paste, salt, pepper, sugar to counter acidity, and pasta water. Mix well.
  • Add a handful of fresh basil leaves. Season more to taste, if needed. Turn off the heat. Serve immediately and enjoy.

NUTRITIONAL INFO

Serving: 1serving | Calories: 420kcal | Carbohydrates: 68g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 231mg | Potassium: 497mg | Fiber: 4g | Sugar: 7g | Vitamin A: 584IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 6 Comments

  1. Susan 1 Sep 2022 Reply

    4 stars
    I made this today and it was okay. I don’t think I liked the sweetness from the sugar. It felt like it needed something else maybe a spice but I’m not sure. I loved how simple it was to make though.

    1. Jeeca 3 Sep 2022 Reply

      Thanks Susan! Appreciate the feedback ◡̈

  2. Pat K 1 Sep 2022 Reply

    5 stars
    Fantastic & easy recipe!!! Definitely going to be a regular in my recipe rotation

    1. Jeeca 3 Sep 2022 Reply

      Thanks Pat, glad you liked it! ◡̈

  3. Irish 3 Sep 2022 Reply

    5 stars
    Simple and delish!! Thank you for sharing….😋

    1. Jeeca 3 Sep 2022 Reply

      Thank you Irish! ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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