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.
WHAT IS MISO PASTE?
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 tomatoes
- Â olive oil
- diced onion
- garlic
- dry penne or other pasta of choice
- white miso paste
- salt and pepper to taste
- sugar, optional
- pasta water
- handful fresh basil leaves
HOW TO MAKE THIS CHERRY TOMATO PASTA
PREPARE THE INGREDIENTS
- 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
- 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.
SERVE AND ENJOY
- Add a handful of fresh basil leaves. Season more to taste, if needed. Turn off the heat. Serve immediately and enjoy.
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Cherry Tomato Pasta
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.
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 , optional to counter acidity
- 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 (if using 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
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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.
Thanks Susan! Appreciate the feedback ◡̈
Fantastic & easy recipe!!! Definitely going to be a regular in my recipe rotation
Thanks Pat, glad you liked it! ◡̈
Simple and delish!! Thank you for sharing….?
Thank you Irish! ◡̈