Nothing beats a bowl of tomato pasta during the height of summer. With fresh, ripe tomatoes, preparing a satisfying dish is effortless. Pair it with a crisp green salad and some crusty bread for a complete meal.
As summer evenings fade, I'm focused on making the most of them with simple yet flavorful meals. While I enjoy cooking with special ingredients, some of my best recipes come from using up what's in the fridge. This miso pasta recipe is a testament to that.
Not long ago, I found some less-than-perfect baby tomatoes in my fridge with not much else to work with. While pasta and tomatoes are a classic combo, I wanted to take it up a notch. Thus, I crafted this easy five-ingredient, one-pot miso pasta recipe featuring a cherished ingredient. Get ready to make this your new favorite weeknight dish!
Tip: Roast Your Tomatoes and Garlic
Tomatoes and garlic are key flavor players in this dish. To maximize their potential, I prefer to roast them slowly in plenty of olive oil. I spread a whole can of tomatoes on a baking sheet and nestle halved garlic heads, cut-side down, among the tomatoes. Generously drizzle with olive oil and let the oven work its magic. The tomatoes will become juicy and tender while the garlic turns sweet and caramelized—simply irresistible.
The best part? As the tomatoes roast, they release juices that blend with the oil, enhancing the sauce that will coat your pasta. For added veggies, toss in zucchini, onions, or asparagus along with the tomatoes for a delicious twist.
Crafting a Flavorful Sauce for Miso Pasta
While it might be ambitious to call this dish saucy, I've been leaning towards lighter sauces lately, saving heartier options for colder months. This sauce is creamy and cheesy, perfectly coating the noodles for a luscious finish.
Searching through my sparse fridge led me to realize that miso would add the ideal salty and umami kick to this sauce. Miso can enhance everything from savory dishes to desserts. Combined with caramelized garlic, parmesan, and roasted tomatoes—considered umami boosters—this recipe promises a delightful dinner.
To prepare the sauce, mash the caramelized garlic into a paste, then mix in miso, parmesan, and melted butter or olive oil. Gradually whisk in pasta water until you achieve a smooth and silky consistency. The result? A pasta dish that leaves you craving more.
Pairing Suggestions for Miso Pasta
As with most pasta dishes, you'll mix the sauce with the hot pasta directly from the pot, allowing the noodles to finish cooking in the sauce. Stir in the roasted tomatoes along with their juices, then finish with parmesan, fresh black pepper, and basil for a complete meal.
This pasta goes wonderfully with a bright lemony green salad or a creamy kale salad, plus some bread and a refreshing glass of wine. It's perfect for warm summer evenings and great for serving a crowd. Make a large batch and pre-roast the tomatoes for a quick, satisfying dinner. You'll find yourself making this dish again and again.
PrintDescription
A delicious pasta dish blending sweet and savory flavors, ideal for summer nights.
Ingredients
- 2 pints baby tomatoes
- 2 heads garlic, halved
- olive oil
- salt and pepper
- 1 pound bucatini or preferred pasta
- 1 tablespoon white miso paste
- 4 ounces grated parmesan
- 1 tablespoon melted butter or olive oil
- 1 cup reserved pasta water
- basil, lemon juice, and extra parmesan for serving
Instructions
- Preheat the oven to 425°F. On a large baking sheet, arrange the tomatoes and cut garlic with their cut sides facing down. Drizzle with enough olive oil to coat everything well (about 3/4 cup). Season with salt and pepper, then roast for 30-45 minutes until the tomatoes burst and the garlic caramelizes. Remove from the oven and set aside.
- In a large pot, bring water to a boil and cook pasta according to package instructions, reserving a cup of pasta water. Drain the pasta and return it to the pot.
- Once cooled slightly, squeeze the garlic from its skin and mash it. Combine the garlic, miso, melted butter or olive oil, and parmesan in the pot. Mix into a paste, then add pasta water gradually until the sauce is smooth. You may not need the entire cup. Toss the pasta in the sauce until evenly coated and warmed through.
- Add the roasted tomatoes and all their juices into the pasta pot.
- To serve, top with basil, a squeeze of lemon juice, and more parmesan. Enjoy!
- Prep Time: 30
- Cook Time: 15
