This Buttery Miso & Tomato Pasta is all kinds of yes! Packed with umami, the combination of lots of butter, garlic, red onions, cherry tomatoes and miso could understandably be your next favorite thing in the whole world.
How can it only be Tuesday? The week seems to be creeping… Anyone else feeling the drag?
BUT we just had some good news: The kids can start school again next week! Real, in-person school. It’s only two and a half hours a day, but it’s a good step towards normalcy after we’ve been in lockdown since before Christmas. High time, let me tell you! 🥳
I made my favorite carb to celebrate, Buttery Miso & Tomato Pasta. Well, I guess the secret ingredient is out of the bag! 😆Totally unconventional, but super delicious. The miso works so well with the butter and garlic and cherry tomatoes and a teensy bit of onion (because, how could I not with the onions?) and it totally ups the umami.
I would eat the whole pot by myself if the hubs wouldn’t keep elbowing me aside. Things get real, fast, at our house! 😅
So believe me when I say that this pasta could save the rest of your week and get to making it!
xoxo Donata
Ingredients
Serves 2
250 g spaghetti
1 stick (1/2 cup, 113 g) unsalted butter
4 cloves garlic, thinly sliced
1 small red onion, thinly sliced
250 g cherry tomatoes
1/2 tsp salt (more to taste)
2 tbsp white miso paste
red pepper flakes
Preparation
Cook the spaghetti in plenty of salted, boiling water until al dente. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Add the miso paste and stir until dissolved.
Add the garlic, onions, cherry tomatoes and salt. Lower the heat sightly and let simmer for about 10 minutes, until the tomato skins have split and the onions and garlic are soft.
Add the pasta and stir thoroughly until the pasta is completely coated.
Split onto two plates, sprinkle with red pepper flakes and serve immediately.
