Few dishes taste better than tomato pasta during peak tomato season. With the season’s best produce at hand, it takes relatively little effort to prepare a large bowl of fluffy noodles for dinner. (A crunchy, crisp green salad and crusty bread – not optional.) Summer is the season for simple dishes, and it’s with that approach that this miso pasta recipe has become a staple. main in my arsenal of maximum/low-effort flavors.
I am adamant about making the most of these last golden hour evenings. That intention extends to the late summer meals I’ve served. And while I love the hearty and awe that comes with a special, unexpected ingredient, the surprises of cleaning out my fridge have resulted in some of the most delicious dinners ever – including the this miso pasta recipe.
A few weeks ago, I discovered a few young tomatoes in the fridge and… not much else. And sure, tomato and pasta is a combination that is claimed to be made from heaven, but I was looking for a way to upgrade the classic. So, with a spirit of ingenuity and innovation, I developed this five-ingredient, one-pot miso pasta recipe — with an ingredient close to my heart. Get ready to meet your new weekend dinner lover.
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Pro Tip: Roast Your Tomatoes and Garlic
Tomatoes and garlic are two of the main flavoring ingredients in this dish. My favorite way to get the most for your money from these two ingredients is to roast them slowly for a while. so many olive oil. I poured the entire can of tomatoes onto a paper tray and tucked the sliced garlic head down between the tomatoes. Steam it with some delicious olive oil (more than you think!), and let the oven do its magic. The tomatoes will be succulent and tender while the garlic is caramelized and sweet. In other words, completely addicted.
And now the best part! Tomatoes release some water when mixed with oil, which contributes to the sauce that coats the noodles. If you crave some extra veggies (zucchini, onions, and asparagus are all great options), just toss them on the tray along with the tomatoes. Deliciousness, deliciousness awaits.
How to build a flavorful sauce for this Miso Pasta recipe
Calling this pasta sauce might be a bit wordy, but I’ve been enjoying pasta recipes that are more minimalist in terms of sauces, saving heavier sauces for the winter. This sauce, while still creamy and viscous, gently coats the noodles and blends everything together into a smooth and delicious sauce.
Surfing deep into my bare fridge to make this recipe inspired a revelation: miso would be the perfect savory, sweet, and full-bodied umami enhancer for this sauce. Adding miso to everything from savory to sweet is always a good idea. Paired with ingredients like caramelized garlic, parmesan, and roasted tomatoes (all of which are considered easy umami enhancers), this recipe is an easy dinner treat.
To make the sauce, you’ll mash the soft garlic into a paste, add some miso, parmesan cheese, a little olive oil or melted butter, and beat little by little in the pasta water until the sauce is smooth. and smooth. Result? A perfect noodle dish that every bite makes you come back for more.
What To Eat With This Miso Spaghetti
Like most pasta recipes, you’ll whisk the sauce together, then add the hot pasta from the pot to the sauce it will finish cooking. This will help the sauce adhere to the noodles and cook a little more. Toss in the grilled tomatoes and all their juices, finish with some parmesan, fresh black pepper, and basil, and dinner is served.
I like to serve this pasta with a fresh lime green salad or a creamy kale salad, along with some bread and a glass of wine. This noodle dish is sure to satisfy you on hot summer nights, and it’s also perfect for serving up a crowd. Cook a giant pot of pasta and pre-roast all your tomatoes and your dinner will come together in a heartbeat. Trust me, you will repeat this.